Quick Vegetable Curry
Recipe from
Better Homes and Gardens
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.
Servings:
4
Prep Time:
10 mins
Ingredients
-
116 ounce package frozen baby lima beanssee savings
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1/2 cupwatersee savings
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115 ounce can tomato sauce with garlic and onionsee savings
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1 1/2 teaspoonscurry powdersee savings
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28.8 ounce pouches cooked Spanish-style ricesee savings
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1/4 cupsliced green onions or snipped fresh cilantrosee savings
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Olive oil (optional)see savings
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Directions
1.
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.
2.
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: Calories 385, Total Fat 3 g, Sodium 939 mg, Carbohydrate 72 g, Fiber 9 g, Protein 14 g,
Percent Daily Values are based on a 2,000 calorie diet
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