Red Kidney Bean Coconut Curry
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- YieldServes 2-4
Ingredients
- 2 Tbsp Chantal Örganics Coconut Oil
- 1 brown onion
- 2 cloves garlic
- 1 red chilli
- 1 can Chantal Örganics Chopped Tomatoes
- 2 tsp Chantal Örganics Turmeric Powder
- 2 tsp Chantal Örganics Ginger Powder
- 2 tsp Chantal Örganics Ground Cinnamon
- 1 tsp ground cumin
- salt and pepper to season
- 1 can Chantal Örganics Coconut Milk
- 1/2 cup Chantal Örganics Crunchy Peanut Butter
- 1 Tbsp coconut sugar
- 1 cup water
- 1 bunch broccolini, kai lan (Chinese broccoli) or bok choy
- 1 handful of fresh coriander to garnish
Method
1
Peel the onion and slice into thin strips. Peel and crush the garlic.
2
Heat the oil in a large heavy based fry pan and add the onion. Cook stirring occasionally for a few minutes then add the garlic.
3
Finely slice the chilli and add to the pan along with the can of tomatoes.
4
Add the spices, season with salt and pepper and stir well.
5
Add the coconut milk, peanut butter, sugar and water and mix well.
6
Wash the greens, trim the stems and cut into bite size pieces. Add to the curry and simmer for a couple of minutes.
7
Drain and rinse the kidney beans and add to the curry.
8
When the beans are heated through and the green are al dente, the curry is ready.
9
Spoon into serving bowls and garnish with fresh coriander.
