Ingredients
- 1 cup basmati rice
- 2 limes
- 1 can coconut milk
- 1 medium onion thinly sliced
- 1 teaspoon curry powder
- salt & pepper
- 1/4 cup water
- 1 head cauilflower cored and cut into small florets
- 1 can garbanzo beans, rinsed and drained
Directions
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Prepare rice as label directs. From limes, finely grate peel into small bowl. Squeeze 2 tablespoons lime juice into another small bowl.
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In a 5-6 quart sauce pot heat 1/2 cup coconut milk on medium-high heat until bubbling. Add onion, curry and 1/4 teaspoon salt; cook 5-6 minutes or until pot is almost dry and onion begins to soften, stirring frequently.
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Whisk peanut butter, water and remaining coconut milk into saucepan. Heat to boiling on high. Reduce heat to medium. Add cauliflower and beans; cover and cook 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and 1/4 teaspoon salt.
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When rice is cooked fluff with a fork; gently fold in reserved lime peel. Serve curry with rice.