Step 1

Heat the oil in a small soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Step 2

Add the rice, coconut milk, and 1 1/2 cups water. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the liquid is absorbed. The mixture should be moist but not liquidy.

Step 3

Stir in the beans, scallions, thyme, curry, and optional nutmeg. Cook for 5 minutes longer.

Step 4

Season with salt and pepper, and serve.