Nutrition per serving may change if servings are adjusted.
1 teaspoon canola oil
¼ cup chopped onion
½-inch slices carrot
2 teaspoons red curry paste
2 teaspoons grated fresh ginger
¼ teaspoon salt
1 cup unsweetened light coconut milk
½ cup small cauliflower florets
½ cup 2-inch pieces green beans
½ cup canned garbanzo beans (chickpeas), rinsed and drained
2 teaspoons lime juice
⅔ cup hot cooked brown rice
2 tablespoons fresh cilantro leaves
2 teaspoons coarsely chopped peanuts (optional)
In a large skillet, heat oil over medium heat. Add onion and carrot; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in curry paste, ginger, and salt: cook and stir 1 minute more.
Add coconut milk and bring to boiling. Add cauliflower, green beans, and garbanzo beans; reduce heat. Simmer, uncovered, 8 minutes or just until vegetables are tender and milk is slightly thickened. Stir in lime juice.
Serve vegetable mixture over rice and sprinkle with cilantro and, if desired, peanuts.