Skip to content

One Pot Curry Bake

  • 15 min
    Prep Time
  • 1 hr 15 min
    Total Time
  • 6 people
    Serves

Ingredients

  • 3 tablespoons olive oil
  • 1/2 yellow or white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1 tablespoon paprika
  • 1 1/2 cups uncooked basmati rice, rinsed until water runs clear
  • 1/2 cup Pacific Foods™ Organic Coconut Unsweetened Plant-Based Beverage
  • 1 1/2 cups Pacific Foods™ Organic Chicken Bone Broth with Sea Salt
  • 1 teaspoon salt
  • 1 can (about 14.5 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 2 medium sweet potato, peeled and chopped
  • 1/2 cup fresh or frozen green peas
  • 1 cup green beans, cut into 1 inch pieces
  • as needed cilantrochopped for garnish
  • as needed limewedges for garnish
  • as needed sliced almondsfor garnish (optional)

Instructions

  • 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 saute 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 milk, bring to a simmer.  Cover and par cook rice for 6 minutes. 

  • Step 3

    Uncover and add broth, salt, chickpeas, sweet potatoes, peas, and green beans. Mix well to combine.

  • Step 4

    Cover and bake for 40 minutes. Once cooked, fluff the rice with a fork. Garnish with fresh cilantro, lime wedges and sliced almonds. Serve hot.