Ingredients Jump to Instructions ↓

  1. 1 cup(s) basmati rice

  2. 2 limes

  3. 1 can(s) (14-ounce) light coconut milk

  4. 1 medium (6- to 8-ounce) onion , thinly sliced 1 teaspoon(s) curry powder

  5. Salt

  6. Pepper

  7. 1/4 cup(s) chunky peanut butter

  8. 1/4 cup(s) water

  9. 1 head(s) cauliflower , cored and cut into small florets 1 can(s) (14- to 15-ounce) garbanzo beans (chickpeas) , rinsed and drained

Instructions Jump to Ingredients ↑

  1. Prepare rice as label directs. From limes, finely grate peel into small bowl. Squeeze 2 tablespoons lime juice into another small bowl.

  2. In 5- to 6-quart saucepot, heat 1/2 cup coconut milk on medium-high until bubbling. Add onion, curry powder, and 1/4 teaspoon salt; cook 5 to 6 minutes or until pot is almost dry and onion begins to soften, stirring frequently.

  3. Into pot with onion, whisk peanut butter, water, and remaining coconut milk. Heat to boiling on high. Reduce heat to medium. Add cauliflower and beans; cover and cook 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and 1/4 teaspoon salt.

  4. When rice is cooked, fluff with fork; gently fold in reserved lime peel. Serve curry with rice.


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