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Coconut Curry

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
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.