Coconut Curry

Coconut Curry

with Black Forbidden Rice

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Beets, lentils and sweet potatoes harmonize to create a stunning, colorful curry in this warmly spiced Indian inspired dish. The creamy, mouthwatering sauce delivers rich and complex flavors and is a breeze to make – no fretting over toasting whole spices! Exotic black forbidden rice adds drama and visual appeal and the warm pita completes this comforting dish.

  • Est. Cooking Time: 60 min
  • Allergens: Tree Nut, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Belgian White Ale

INGREDIENTS:

  • Pita Bread
  • Vegetable Stock Concentrate
  • Black Chinese Rice
  • Chickpeas
  • Peas
  • Maple Syrup
  • Coconut Milk
  • Serrano Chile
  • Garlic Clove
  • Lime
  • Green Onion
  • Yellow Onion
  • Baby Spinach
  • Beets
  • Cinnamon
  • Curry Powder
  • Turmeric
  • Sweet Potato

EQUIPMENT YOU'LL NEED:

  • Can Opener
  • Colander
  • Food Processor
  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauté Pan
  • Peeler
  • Sheet Pan Lined with Foil
  • Small Bowl
  • Small Sauce Pot with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil