1 15-ounce can red kidney bean – drained and rinsed
1/2 cup broccoli florets
1 green bell peppers – chopped
½ large yellow onion – chopped
2 tablespoons oil 1 teaspoons yellow curry powder
1 tablespoons red curry paste
½ teaspoon crushed red pepper flakes – more to taste
13 ounces unsweetened coconut milk
1 teaspoon salt – more to taste
¼ cup cold water + 2 tablespoons corn starch
1 tablespoon lime juice
Cilantro as garnish
Step 1
Cook Della Jasmine Rice following the instructions on the package. Set it aside. Drain the beans, and chop the bell peppers and onion into bite-sized pieces.
Step 2
Heat a large skillet over medium heat. Add the chickpeas, red kidney beans, broccoli, peppers, and onion. Drizzle with oil, stir well to coat, and sauté for 3-4 minutes, stirring every so often. Sprinkle yellow curry powder, red pepper flakes, and salt over the vegetables and stir for about a minute to combine. Pour in the coconut milk and mix in the red curry paste. Bring everything to a gentle boil. Dissolve cornstarch in water, then pour it into the skillet. Stir for 1-3 minutes until the sauce thickens to your liking.
Step 3
Squeeze in fresh lime juice, taste the dish, and adjust the salt if needed. Serve hot over Della Jasmine Rice, garnish with fresh cilantro, and enjoy!
