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A Note From feedfeed
Spice up your average weeknight dinner with Pacific Foods and this flavorful-as-ever curry bake. The basmati rice is cooked in nourishing Pacific Foods Organic Chicken Bone Broth for an ultra-flavorful pot of grains! We also added a splash of Pacific Foods Plant-Based Unsweetened Coconut Beverage for a bit of creamy richness.
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Recipe Card
ingredients
- 3 tablespoons olive oil
- 1/2 white or yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoons cumin powder
- 1 tablespoons coriander powder
- 1 tablespoons curry powder
- 1/2 teaspoon turmeric
- 1 tablespoons paprika
- 1 1/2 cups long grain basmati rice, rinsed until water runs clear
- 1/2 cup Pacific Foods Plant-Based Unsweetened Coconut Beverage
- 1 1/2 cups Pacific Foods Organic Chicken Bone Broth
- 1 teaspoon salt
- 1 (14.5-oz) can chickpeas, drained and rinsed
- 2 medium sweet potatoes, chopped
- 1/2 cup peas (fresh or frozen)
- 1 cup of chopped string beans (cut into 1 inch pieces)
- Cilantro chopped, for garnish
- Lime wedges, for garnish
- Sliced almonds for garnish (optional)
Method
Step 1
Preheat the oven to 375˚ F. Heat oil in a 5.5 qt dutch oven over medium heat. Add chopped onions and garlic and sauté for 5 minutes. Add cumin, coriander, curry powder, turmeric, paprika and cook for 2 minutes, or until fragrant.
Step 2
Add the rice and cook for 3 minutes, or until lightly toasted. Add coconut beverage, bring to a simmer, cover and par cook rice for 6 minutes.
Step 3
Remove lid and add Pacific Foods Organic Chicken Bone Broth, salt, chickpeas, sweet potatoes, peas, and string beans. Mix well to combine, cover and bake for 40 minutes.
Step 4
Once cooked, fluff the rice with a fork. Garnish with fresh cilantro, lime wedges and sliced almonds. Serve hot.