THYME WITH MEG MINI SERIES - pantry clean out edition
Serves 420 mins prep30 mins cook
Left town yesterday for a few weeks and at my house it’s no food left behind. Cleaned out the fridge and pantry and did a mustgo© dinner (everything in the fridge/pantry MUST GO). Using staples that I almost always have on hand, this dish turned out SO DAMN GOOD🔥
0 servings
What you need
fl oz olive oil
can coconut milk
clove garlic clove
can chickpea
tbsp curry powder
cup broth
cup corn
cup raisin
cup rice
Instructions
1. Sauté 1/2 chopped onion and 3 minced garlic cloves with olive oil until the onions are browned. 2. Shred 1/2 zucchini and squeeze out the excess water. Set aside. 3. To the pot, add 1 can roasted tomatoes, 1 can chickpeas, 1/2 can coconut milk, 1 cup frozen corn, 3/4 cup raisins, the shredded zucchini, 1 tablespoon curry powder, 1 cup rice (chickpea rice), and 3/4 cup broth. 4. Simmer on low-medium heat for 25 minutes, stirring frequently until the rice is tender. (Note: chickpea rice cooks quicker than regular rice, so be mindful of cook time for your choice of grain). Enjoy!View original recipe