There is something about the combination of yellow curry and coconut milk that is so comforting!

The freshness of the vegetables and the smoothness of the beans, along with the vibrant aroma of warm spices, make this dish loved by everyone. The nice thing about it that it is so easy and quick to make. In no time, you have a healthy, satisfying and delicious dinner on the table.

I can assure you that the plates will be empty. No need to go to a restaurant; make your own dish faster and better.

Ingredients

1 large onion, chopped

1 teaspoon olive oil

2 cloves of garlic, minced

1 tablespoon fresh ginger, grated

1 1/2 cups organic corn

1 large yam, cubed

1 cup cooked garbanzo beans / or canned

1 1/2 cups of cooked red beans / or canned

1 tablespoon curry powder

1 can light coconut milk 13.66 oz / 403 g

+Salt

+Pepper

Directions

In a non-stick wide pan add olive oil, onion, salt, and pepper. Sauté for a few minutes, then add the garlic. Sauté for a couple minutes and add corn, yam, garbanzo beans, red beans, and curry powder. Sauté for couple more minutes, then add coconut milk. Lower the heat to simmer and let it cook for at least 30-40 minutes, until all the flavors combined and the vegetables are tender. Serve over brown rice.

Colorful Veggie Curry Bowl