One Pot Curry Bake

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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Prep time 15mins
Cook time 1hr
Serves or Makes: 6-8

Recipe Card


  • 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)


  • 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.