Creamy Coconut Curry

Heat 1 tbsp olive oil in medium saucepan pan over medium-high heat. Add garlic, ginger, just 1 tsp turmeric, just 2 tsp cumin, just 1 tsp coriander, and a pinch of salt and pepper and cook until fragrant, 1 to 3 minutes.

Stir in tomato, lime leaves, coconut milk, and ½ cup water and bring to a simmer. Add green beans, spinach, and cannellini beans. Reduce heat to medium-low and cook until vegetables are bright green and tender, 4 to 5 minutes. Stir in lime juice and season to taste with salt and pepper.

Meanwhile, make small tear at top of brown rice bag and microwave for 90 seconds. (TIP: You can also combine precooked rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide rice between bowls, top with curry, and sprinkle with cilantro. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.