Preparation Time: 60 min

Difficulty: Novice

Ingredients:

  • 200g of kidney beans (canned)
  • 100g of diced tomatoes
  • 50g of chopped onions
  • 1 clove of garlic minced
  • 1 tsp of ginger grated
  • 1 tsp of curry powder
  • 1/2 tsp of turmeric
  • 1/2 tsp of cumin
  • Salt to taste
  • Black pepper to taste
  • 10ml of vegetable oil
  • 50ml of coconut milk
  • Fresh cilantro for garnish

Kitchen Tools Needed:

  • Pot
  • Stirring spoon
  • Measuring cups

Instructions:

step 1 : In a pot, heat the vegetable oil over medium heat.

step 2 : Add chopped onions and fry until translucent.

step 3 : Add the minced garlic and grated ginger and cook, stirring, for 1 minute more.

step 4 : Stir in the diced tomatoes, curry powder, turmeric and cumin. Mix well and cook for 5 minutes.

step 5 : Add the kidney beans with their water and the coconut milk. Mix everything together.

step 6 : Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.

step 7 : Add salt and black pepper to taste.

step 8 : Remove from heat once cooked and add fresh cilantro for garnish before serving.

Macros:  Total Calories: 400kcal (Carbs:40g , Proteins:12g , Fats:15g)