Ingredients
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2 tbsp olive oil
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1 (12 oz) pkg fresh vegetables fajita blend
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3 tbsp curry powder
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1 tbsp minced garlic
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1 (12 oz) pkg shredded Brussels sprouts
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1/2 (16 oz) bag frozen cut green beans, thawed
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1 (13.5 oz) can light coconut milk
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1 (15.5 oz) can Nature's Promise® canned garbanzo beans no salt added, drained and rinsed
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1 (15.9 oz) pkg Nature's Promise® Free From Whole Grain brown rice
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1/4 cup chopped cilantro
Steps
1
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.
2
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.
3
Heat the rice according to package directions. Serve curry with rice. Garnish with the cilantro.