RED KIDNEY BEANS CURRY RED KIDNEY BEANS CURRY

RED KIDNEY BEANS CURRY

BEANS CURRY

Beans are so amazing and this Kenyan/ Sri Lankan inspired bowl of goodness is amazing for those winter months. It is like a hug from the inside. Add that coconut milk thing to it and wooooozaaa.


Growing up I remember my grandmother sitting on the poach with a big bowl of beans because she had to pick out those imperfect substances and discard them. The way she would tell us all these stories that we have heard times without number but we had to sit there and just be the grand kids.


She would make them simple with tomatoes & onions served with sadza (A Zimbabwean staple) & add some kale on the side. Other times the beans would be mixed with beef bones and they tasted way better the next morning. Grandmothers are the best...


I hope you try this..I hope you enjoy this...I hope this will be a hug from the inside for you too


Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 cup of Red Kidney Beans
  • 3 Garlic Cloves, minced
  • 2 green chillies, 1 sliced, 1 left whole
  • ½ Red Onion, diced
  • Cooking Oil
  • 1 tsp whole spices (Cumin, Coriander, Mustard seeds, cloves, peppercorns)
  • 2 small bay leaves
  • 1 medium carrot, peeled & diced
  • ¼ red pepper, diced
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp Turmeric
  • tsp Chilli powder (optional)
  • 1 knorr vegetable stock pot
  • 1 can of chopped tomatoes
  • 1/2 cup of water (or more if needed)
  • 1 can of coconut milk
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Cook beans as per package instructions. (See Tips for more info)


Heat oil in a pan/pot over medium heat and add your diced onions. Cook until the onions are soft. Then add your whole spices cook for 2 minutes making sure that the onions and spices do not burn.


Add your garlic & sliced green chilli. Cook making sure that the garlic doesn’t burn. Then add your carrots & pepper and cook until just soft. (its okay if the carrots are not cooked through)


Add, ground cumin, chilli powder, coriander, turmeric and cook for about 3minutes. Add the vegetable stock pot and stir until it has dissolved. Then add your chopped tomatoes, stir to mix…until everything is incorporated. Pour in about 1/2 a cup of water & add the whole chilli. Cover and let is simmer for 15minutes or so.


Add a pinch of the Sri Lankan curry powder recipe . Simmer for a few minutes then pour the tomato sauce onto the kidney beans, Stir to mix, cover and let it come to a simmer for 20minutes. 


Pour in the coconut milk, stir until everything is mixed. Simmer for a few minutes or so. Season with salt & pepper


Add more seasoning if needed.


Serve with rice, chapati, naan and anything else you want.


RED KIDNEY BEANS CURRY RED KIDNEY BEANS CURRY

RED KIDNEY BEANS CURRY

BEANS CURRY

Beans are so amazing and this Kenyan/ Sri Lankan inspired bowl of goodness is amazing for those winter months. It is like a hug from the inside. Add that coconut milk thing to it and wooooozaaa.


Growing up I remember my grandmother sitting on the poach with a big bowl of beans because she had to pick out those imperfect substances and discard them. The way she would tell us all these stories that we have heard times without number but we had to sit there and just be the grand kids.


She would make them simple with tomatoes & onions served with sadza (A Zimbabwean staple) & add some kale on the side. Other times the beans would be mixed with beef bones and they tasted way better the next morning. Grandmothers are the best...


I hope you try this..I hope you enjoy this...I hope this will be a hug from the inside for you too


favorite
print
like

Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 cup of Red Kidney Beans
  • 3 Garlic Cloves, minced
  • 2 green chillies, 1 sliced, 1 left whole
  • ½ Red Onion, diced
  • Cooking Oil
  • 1 tsp whole spices (Cumin, Coriander, Mustard seeds, cloves, peppercorns)
  • 2 small bay leaves
  • 1 medium carrot, peeled & diced
  • ¼ red pepper, diced
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp Turmeric
  • tsp Chilli powder (optional)
  • 1 knorr vegetable stock pot
  • 1 can of chopped tomatoes
  • 1/2 cup of water (or more if needed)
  • 1 can of coconut milk

Cook beans as per package instructions. (See Tips for more info)


Heat oil in a pan/pot over medium heat and add your diced onions. Cook until the onions are soft. Then add your whole spices cook for 2 minutes making sure that the onions and spices do not burn.


Add your garlic & sliced green chilli. Cook making sure that the garlic doesn’t burn. Then add your carrots & pepper and cook until just soft. (its okay if the carrots are not cooked through)


Add, ground cumin, chilli powder, coriander, turmeric and cook for about 3minutes. Add the vegetable stock pot and stir until it has dissolved. Then add your chopped tomatoes, stir to mix…until everything is incorporated. Pour in about 1/2 a cup of water & add the whole chilli. Cover and let is simmer for 15minutes or so.


Add a pinch of the Sri Lankan curry powder recipe . Simmer for a few minutes then pour the tomato sauce onto the kidney beans, Stir to mix, cover and let it come to a simmer for 20minutes. 


Pour in the coconut milk, stir until everything is mixed. Simmer for a few minutes or so. Season with salt & pepper


Add more seasoning if needed.


Serve with rice, chapati, naan and anything else you want.