3 carrots sliced
1 onion chopped
2 cloves garlic, chopped
1 (8 oz / 220 g) can of peas
1 (8 oz / 220 g) can of green beans
1 (12 oz / 340 g) can of coconut milk
3 Tbs olive oil
1 Tbs curry powder
2 Tbs flour
1 Tsp red pepper flakes
Black pepper
1. Cook 2 cups of rice in 4 cups of water.
2. Put oil in a pan, heat to medium high, saute onions, garlic, and carrots, until the onions turn translucent.
3. Add curry powder, flour, paprika, red pepper flakes, and black pepper (to taste) and mix well.
4. Reduce temperature to medium low. Add peans and beans and their packing water and the coconut milk. Cook 15 minutes.
Serve over rice.