Description
A hearty and flavorful coconut curry farro dish loaded with vegetables.
Ingredients
Scale
- 1 cup farro (rinsed)
- 2 cups vegetable broth
- 1 cup bell pepper (diced)
- 1 cup zucchini (diced)
- 1 cup carrot (sliced)
- 1 cup broccoli florets
- 1 can coconut milk (full fat)
- 2 tablespoons curry powder
- 1 tablespoon ginger (grated)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lime juice (freshly squeezed)
- 1/4 cup cilantro (chopped)
- 1 each lime wedges
Instructions
- In a large pot, combine farro and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess liquid.
- In a skillet, heat a splash of oil over medium heat. Add bell pepper, zucchini, carrot, and broccoli. Sauté for 5-7 minutes until vegetables are tender.
- In the same skillet, add coconut milk, curry powder, ginger, garlic, soy sauce, and lime juice. Stir to combine and simmer for 5 minutes.
- Add the cooked farro and sautéed vegetables to the coconut curry sauce. Stir well to combine and heat through for another 2-3 minutes.
- Serve in bowls, garnished with chopped cilantro and lime wedges.
Notes
- This dish can be served with rice if you prefer a heartier meal.
- Feel free to substitute any seasonal vegetables you have on hand.
- Adjust the spice level by adding more or less curry powder.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg