Frozen and fresh already-sliced vegetables plus cooked brown rice make this curry easy to assemble.
2 tbsp olive oil
1 (12 oz) pkg fresh onion and pepper fajita mix
3 tbsp curry powder
1 tbsp minced garlic
1 (12 oz) pkg shredded Brussels sprouts
1/2 (16 oz) bag frozen cut green beans, thawed
1 (13.5 oz) can light coconut milk
1 (15.5 oz) can Nature's Promise Organic Low-Sodium Garbanzo Beans, drained and rinsed
1 (15.9 oz) pkg Nature's Promise Free from Whole Grain Brown Rice
1/4 cup chopped cilantro
In a Dutch oven, heat the oil on medium-high. Add onion and pepper mix and curry powder. Cook 6–8 min., until mostly softened, stirring occasionally. Stir in the garlic, Brussels sprouts, and green beans. Cook 3 min., stirring often.
Add the coconut milk and garbanzo beans. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally.
Heat the rice according to package directions. Serve curry with rice. Garnish with the cilantro.