Quick Vegetable Curry

Ultra-convenient pouches of cooked rice mean this lima bean curry is a quick side dish for quick meals. It's combined and cooked in 20 minutes.

Quick Vegetable Curry
10 mins
by 5.0 1  person
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  • 1 16 ounce package frozen baby lima beans
  • 1/2 cup water
  • 1 15 ounce can tomato sauce with garlic and onion
  • 1 1/2 teaspoons curry powder
  • 2 8.8 ounce pouches cooked Spanish-style rice
  • 1/4 cup sliced green onions or snipped fresh cilantro
  • Olive oil (optional)
In medium saucepan combine beans and water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in tomato sauce and curry powder; return to boiling. Reduce heat. Simmer, covered, for 3 minutes.
Meanwhile, heat rice according to package directions. Spoon rice on one side of 4 dinner plates; spoon bean mixture alongside rice. Sprinkle green onions. Drizzle with olive oil. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 385, Fat, total (g) 3, carb. (g) 72, fiber (g) 9, sugar (g) 3, pro. (g) 14, vit. A (IU) 680, vit. C (mg) 16, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, sodium (mg) 939, Potassium (mg) 607, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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