This recipe excites the heck out of us, because it comes tied to a great cause. For this holiday season, we’ve teamed up with Feeding America and Wells Fargo to help donate money and non-perishable food items through Philabundance!
If you’re interested in helping, you can make a monetary donation here. Every $1 you donate helps provide at least 10 meals for families, children, and seniors who need it most. Bonus: Wells Fargo will match your donation up to $1 million through December 31, 2018!
One other way you can help is by dropping off non-perishable food at a Wells Fargo branch or at one of Philabundance’s warehouse locations. So for this partnership, we wanted to challenge ourselves (and all of you) to get creative with non-perishable food items. It’s so easy—and always greatly appreciated—to donate canned soups and vegetables, but it’s even better to know you’re donating items that can be used to make a delicious and nutritious meal for those in need.
This recipe comes together quickly—using only seven non-perishable items, plus water and salt. Doesn’t get much easier than that! The simple nature of this recipe also makes it perfect for meal prep. All you really need to make a delicious Thai curry is coconut milk and red curry paste—the other ingredients can be swapped as desired. If you’re fortunate enough to have access to perishable foods, feel free to add a protein and/or mix up the vegetables as you please!
Before you rush to the store to get the ingredients to make this recipe for yourself, help us end hunger by heading to our Instagram page and checking out our most recent post. For the first 25 people to like the post and tag two people in the comments, we’ll make a $10 donation on behalf of all three of you (which is really $20 with the Wells Fargo match!).
Thanks for helping us get into the giving spirit this holiday season!
Vegetarian Thai Curry
- 14.5 oz can cut green beans, drained
- 14.5 oz can sliced carrots, drained
- 15 oz can sweet peas, drained
- 15 oz can garbanzo beans, drained and rinsed
- 13.66 oz can full fat unsweetened coconut milk
- 3 tbsp red curry paste
- 1 cup dry brown rice
- 1/2 tsp of salt
- Cook rice according to package instructions, and set aside.
- Meanwhile, add coconut milk and red curry paste to a large non-stick skillet, and whisk until thoroughly combined. Bring to a boil.
- Once coconut milk mixture is boiling, add vegetables and reduce heat to simmer until vegetables are heated thoroughly, about 5-10 minutes, or until garbanzo beans soften. Season with salt, and adjust to taste.
- Remove from heat and allow to rest for a few minutes to thicken.
- Equally divide rice between four bowls, and top each with 1/4 of curry.
Yield: 4 servings
514 calories per serving • Fat: 18.1g • Carbohydrates: 70.3g • Protein: 14.1g