I LOVE this recipe. If you enjoy it, share it too!
One of my fav things to do is mess around in the kitchen. I especially like experimenting with ingredients to see if I can create something spectacular and healthy with only a few items.
Occasionally I make things that come out horribly, other times it might be a delish tasting dish but a disaster on the plate, and few and far between are the ah-ha, this is both wonderfully flavored and pretty to look at, days in the kitchen.
I had one this week and wanted to share the recipe with you. This is so easy to make, super healthy, and totally yumtastic.
Enjoy!
CURRY BEANS
- 1 tsp of coconut oil
- 1-1/2 TBS of green curry paste
- 1 TBS of all natural peanut butter
- 1 tsp of fish sauce
- 3 TBS of chicken stock
- 1 can garbanzo beans rinsed and drained
- 1 can diced tomatoes drained
In a saute pan combine the first 5 ingredients and whisk until heated through and smooth. Add the beans and cook over med-low heat for 5-7 minutes until the beans soak up a bit of the juice and change color. Lower the heat to simmer and add tomatoes. Cover and simmer on low for 10 minutes. Enjoy stuffed in romaine lettuce leaves for a light lunch or alongside a grilled chicken breast for dinner. Serves 4 as a side or 2 for a main dish.
I hope you love this recipe as much as I do!
- tsp of coconut oil
- 1-1/2 TBS of green curry paste
- 1 TBS of all natural peanut butter
- 1 tsp of fish sauce
- 3 TBS of chicken stock
- 1 can garbanzo beans rinsed and drained
- 1 can diced tomatoes drained
- In a saute pan combine the first 5 ingredients and whisk until heated through and smooth.
- Add the beans and cook over med-low heat for 5-7 minutes until the beans soak up a bit of the juice and change color.
- Lower the heat to simmer and add tomatoes.
- Cover and simmer on low for 10 minutes.
- Enjoy stuffed in romaine lettuce leaves for a light lunch or alongside a grilled chicken breast for dinner.
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