Veg
Kidney Bean Coconut Curry
15 min
Total Time
2 min
Prep Time
6
Servings
211
Calories
Recipe Information
This delicious Kidney Bean Coconut Curry recipe serves 6 people and takes approximately 15 min to prepare. Each serving contains 211 calories, making it a perfect choice for a satisfying meal.
Ingredients
- 🍴14 oz (396 g) Kidney Bean (1 can or 2 cups)
- 🍴1 cup Onion (1 large finely chopped)
- 🍴1 tbsp Garlic finely minced
- 🍴1 tbsp Ginger grated
- 🍴1 cup Tomatoes (1 large finely chopped)
- 🍴2 tbsp Cooking Oil
- 🍴3 tbsp Curry powder
- 🍴1 tbsp sweet paprika
- 🍴½ cup (120 ml) Coconut cream
- 🍴2 tbsp Lemon juice
- 🍴½ cup Cilantro or Parsley (finely chopped)
- 🍴1 tsp Salt
- 🍴½ tsp Pepper
Instructions
- 🍴In a skillet over medium heat saute chopped onions in oil until translucent - about 3 minutes
- 🍴Add garlic and ginger - cook a minute more.
- 🍴Then add curry powder, paprika, and tomatoes - combine well on medium-low heat
- 🍴Add a splash of water (3 tbsp) to cook the spices until fragrant - about 3 minutes.
- 🍴Then add the kidney bean. Followed by the coconut cream.
- 🍴Season with salt and pepper - stir well to combine
- 🍴Let come to a boil and simmer for two minutes more.
- 🍴Add cilantro and lemon juice. Taste and adjust seasoning
- 🍴Serve over steamed white rice or some crusty bread.
- 🍴Enjoy!