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20 • minutes
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Red Kidney Bean Coconut Curry

5/5 (2)


  • tick2 tsp Chantal Organics Coconut Oil
  • tick1 brown onion
  • tick2 cloves garlic
  • tick200g green beans
  • tick1 can Chantal Organics Chopped Tomatoes
  • tick2 tsp turmeric powder
  • tick2 tsp ginger powder
  • tick2 tsp ground cinnamon
  • tick1 tsp ground cumin
  • ticksalt and pepper to season
  • tick1 can Chantal Organics Coconut Milk
  • tick1/2 cup Chantal Organics Crunchy Peanut Butter
  • tick1 tsp coconut sugar
  • tick1 cup water
  • tick1 can Chantal Organics Red Kidney Beans
  • tick1 bunch broccolini, kai lan (Chinese broccoli) or bok choy
  • tick1 handful of fresh coriander to garnish


  • Step 1.

    Peel the onion and slice into thin strips. Peel and crush the garlic.

  • 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.

  • Step 3.

    Finely slice the chilli and add to the pan along with the can of tomatoes.

  • Step 4.

    Add the spices, season with salt and pepper and stir well.

  • Step 5.

    Add the coconut milk, peanut butter, sugar and water and mix well.

  • 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.

  • Step 7.

    Drain and rinse the kidney beans and add to the curry.

  • Step 8.

    When the beans are heated through and the greens are al dente, the curry is ready.

  • Step 9.

    Spoon into serving bowls and garnish with fresh coriander.

Chantal Organics Products used

Coconut Milk
Coconut Oil
Chopped Tomatoes
Classic Crunchy Peanut Butter
Red Kidney Beans

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