Coconut Curry White Bean Quinoa Skillet

Ingredients

• 400 g white beans, drained
• 300 g quinoa
• 150 g rocket
• 150 g cherry tomatoes, halved
• 400 ml vegetable broth and 120 ml coconut milk
• 150 ml light coconut milk and 20 g curry paste
• 15 ml chopped coriander
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml oil in a deep skillet over medium heat and cook 150 g rocket for 2 to 3 minutes until softened.

2. Step 2

   Add 400 g white beans, drained and 300 g quinoa and stir them together for 30 seconds.

3. Step 3

   Pour in 400 ml vegetable broth and 120 ml coconut milk and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 150 g cherry tomatoes, halved and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 150 ml light coconut milk and 20 g curry paste and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml chopped coriander and spoon it into bowls.