Name: Coconut Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tbsp. Vegetable broth; 1 medium Onion, diced; 1 large Green bell pepper, diced; 2 tbsp. Garlic, minced; 2 tbsp. Ground cumin; 1 150oz Can pinto beans, drained and rinsed; 4 cups Water; 1 13,5-oz Can Unsweetened lite coconut milk; 6 ounces Fresh spinach or 1 packet frozen, thawed and drained; 2 cups Whole grain sorghum, uncooked; Sea salt to taste

Coconut Curry

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Coconut Curry

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Entree, Lunch

Cuisine: Whole-Food

Keyword: Coconut, Curry, Hot, Spicy

Servings: 6

Ingredients

2 tbsp. Vegetable broth
1 medium Onion, diced
1 large Green bell pepper, diced
2 tbsp. Garlic, minced
2 tbsp. Ground cumin
1 150oz Can pinto beans, drained and rinsed
4 cups Water
1 13,5-oz Can Unsweetened lite coconut milk
6 ounces Fresh spinach or 1 packet frozen, thawed and drained
2 cups Whole grain sorghum, uncooked
Sea salt to taste

Instructions

Heat 2 tablespoons vegetable broth in a large pot and cook the onion, pepper, and garlic over medium-high heat until vegetables are soft. Add cumin and beans.
Add water, coconut milk, spinach, and sorghum. Bring to a boil. Then reduce heat to low, cover, and cook for 30–35 minutes, stirring every 7–10 minutes until sorghum is cooked.
Season with salt. Serve hot.