Simple Coconut Bean Curry
A delicious, healthy, vegetarian dish that's cooked in coconut milk and an array of spices.
Ingredients
- 4 cups red kidney beans cooked (drained)
- 2 tbsp olive oil
- 1 medium onion diced
- 3 medium carrots peeled and diced
- 3 large tomatoes ripe (blended)
- 3 tbsp bouillon powder chicken or vegetable
- 1 tbsp paprika
- 1 tbsp curry powder
- 3/4 tsp cumin powder optional
- 1/4 tsp cayenne pepper optional
- 1 cup coconut milk
- salt and pepper to taste
- cilantro to garnish (optional)
Instructions
- Place beans in a large bowl and add water to cover. Soak overnight on the counter.
- When ready, drain the water and add clean water and the beans to a medium size pot then boil the beans on medium heat for 4-5 hours on the stovetop or the pressure cooker according to directions. (skip this step if using canned beans)
- Check frequently to ensure it does not dry up and burn. Add water if needed and cook until soft. Remove from stove and drain water then set aside.
- Add the tomatoes to a blender and blend. Set aside
- Add onions and oil to a skillet and cook until translucent.
- Add the carrots and tomatoes and mix to combine. Cover and simmer for about 5 minutes. Keep checking to prevent burning. Add the spices and mix well. Once the water from the tomatoes dries up, add coconut milk and water then simmer for about 3-5 minutes.
- Add beans and mix well to combine. Cover again for a final simmer for 5 minutes. Taste and adjust salt as needed.
- Remove from stove and serve then garnish
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 492kcalCarbohydrates: 59gProtein: 20gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 0.4mgSodium: 1043mgPotassium: 1485mgFiber: 18gSugar: 8gVitamin A: 9728IUVitamin C: 27mgCalcium: 116mgIron: 9mg
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