- 30 min
Allergens: Gluten, Sulphite, Wheat
Cook the rice
Bring 1 1/2 cups of water (double for 4 ppl.) and rice to a boil in a pot over high heat, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork.
Prepare the vegetables
Dice the onion. Peel and mince the ginger. Mince the garlic. Slice the asparagus into 2" pieces. Rinse and drain white beans.
Continue preparing the vegetables
Peel and slice the carrots into rounds. Remove kale leaves and roughly chop.
Cook the vegetables
In a large pot over medium heat, add 2 tsp of olive oil (double for 4 ppl.), onion, ginger and garlic. Add salt to taste and cook for 5 min, stirring often. Add asparagus and carrots and cook 3 min more, stirring occasionally.
Add the curry paste and cook for 2 min, stirring often. Pour in coconut milk. Bring to a boil, reduce heat and cook for 5-10 min or until veggies are tender.
Finish and serve
Add kale leaves and white kidney beans and stir for 30 seconds. Remove from heat and squeeze the juice from the half of the lime in the curry. Season with salt. Divide rice into bowls, top with curry and garnish with lime slices.