Red Kidney Bean Coconut Curry
A plant based curry with the anti-inflammatory powers of turmeric, ginger and cinnamon.
Ingredients
2 tsp Chantal Organics Coconut Oil- 1 brown onion
- 2 cloves garlic
- 200g green beans
- 1 can Chantal Organics Chopped Tomatoes
- 2 tsp turmeric powder or 2 tbsp grated fresh turmeric
- 2 tsp ginger powder or 2 tbsp grated fresh ginger
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- salt and pepper to season
- 1 can Chantal Organics Coconut Milk
- 1/2 cup Chantal Organics Crunchy Peanut Butter
- 1 tsp coconut sugar
- 1 cup water
- 1 can Chantal Organics Red Kidney Beans
- 1 bunch broccolini, kai lan (Chinese broccoli) or bok choy
- 1 handful of fresh coriander to garnish
instructions
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Step 1.
Peel the onion and slice into thin strips. Peel and crush the garlic.
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Step 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.
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Step 3.
Finely slice the chilli and add to the pan along with the can of tomatoes.
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Step 4.
Add the spices, season with salt and pepper and stir well.
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Step 5.
Add the coconut milk, peanut butter, sugar and water and mix well.
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Step 6.
Wash the greens, trim the stems and cut into bite size pieces. Add to the curry and simmer for a couple of minutes.
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Step 7.
Drain and rinse the kidney beans and add to the curry.
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Step 8.
When the beans are heated through and the greens are al dente, the curry is ready.
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Step 9.
Spoon into serving bowls and garnish with fresh coriander.
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Chantal Organics Products used
