1/4 c. unsalted butter 1 large brown onion, peeled and diced 5 garlic cloves, minced 2 medium carrots, peeled and shredded 4 t. curry powder 2 c. basmati rice 2 c. chicken stock 1, 13.5 oz. can coconut milk 1, 15 oz. can black beans, rinsed and drained 1/4 c. golden raisins salt and pepper to taste 4 green onions, thinly sliced
In a medium sauce pan over medium heat, melt the butter. Add the onion, garlic and carrots; sauté for about 4 minutes. Add the curry powder and rice; stir until the rice is completely coated.Add the chicken stock and coconut milk; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender and most of the liquid has evaporated, about 15 minutes.Add the beans and raisins; cover until heated through. Adjust the seasoning with salt and pepper, stir in the green onions and serve.
