My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
Ingredient:
3 cups frozen cauliflower
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 ounces) coconut milk
1/4 cup green curry paste
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
1-1/2 cups frozen peas
2 packages (8.8 ounces each) ready-to-serve long grain rice
Be an Author
