- 30 min
Prepare and cook the rice
Bring water 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.
Meanwhile, prepare the vegetables
Dice the onion. Peel and mince the ginger. Mince the garlic. Slice the asparagus into 2" pieces. Rince and drain 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 olive oil, onion, ginger and garlic. Season with salt and cook for 5 min, stirring often. Add asparagus and carrots and cook 3 min more, stirring occasionally.
Add curry, coconut milk and simmer
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. Juice 1/2 the lime and add it. Season with salt. Divide rice into bowls, top with curry and garnish with lime slices.