A lightly spiced coconut curry served over brown rice, garbanzo beans, kale, red bell peppers, black lentils, carrots, cauliflower, and butternut squash.
These meals from Performance Kitchen offer a balance of protein, vegetables, and fiber—all while controlling the use of added sugar and sodium.
MICROWAVE (BASED ON 1200W)
- Microwave for 4 – 4½ minutes or until cooked throughout.
- Let stand for 1 minute.
- Remove film, stir gently.
Microwaves vary, adjust cooking time if necessary.
OVEN (DO NOT USE TOASTER OVEN)
- Preheat oven to 375°F.
- Place bowl on baking tray in center of oven.
- Cook for 25 minutes. Remove from oven, remove film and stir.
- Cook for an additional 15 minutes.
Ovens vary, adjust cooking time if necessary. Do not use broil setting.
1 Review Hide Reviews Show Reviews
(You can hate me for writing that.) This dish is the best I've had so far. It was substantial and tasty without being too spicy for, say, my mother, who grew up on American food. The veggies, beans, and grains retained their respective textures. Eating this curry will be a (frequent) treat rather than what I get for being too lazy to cook, myself.