Categories: DINNER

DUTCH OVEN BEAN CURRY

PREP TIME: 6 MINUTES|COOK TIME: 48 MINUTES| SERVINGS: 3

INGREDIENTS

  • 2 cups of dried kidney beans, soaked into water for an overnight
  • 2 tablespoons of vegetable oil
  • 2 medium chopped red onions
  • 2 medium chopped tomatoes
  • 2 cups of coconut milk
  • 1 teaspoon of ground cardamom
  • 2 Crushed garlic cloves
  • 1 tablespoon of yellow curry powder
  • 1 medium seeded and finely chopped jalapeño
  • 1 Pinch of salt
  • 2 tablespoon of coarsely chopped fresh cilantro
  • Cooked jasmine rice

DIRECTIONS

  1. Start by draining and rinsing the soaked kidney beans then fill a large Dutch oven with enough quantity of water to cover the beans then let simmer for about 30 minutes
  2. Drain the beans and set it aside then heat the oil in the same Dutch oven over a medium high heat
  3. Add in the onion and cook while stirring for about 4 minutes then add in the tomatoes and cook for about 4 additional minutes
  4. Add in the reserved kidney beans, the coconut milk, the cardamom, the garlic, the curry powder, and the jalapeño.
  5. Season with the salt then stir very well to combine, and let simmer over a low heat for about 20 minutes.
  6. Garnish with chopped cilantro and serve with the rice.

NUTRITION INFORMATION

Calories: 633, Fat: 32g, Carbohydrates: 67.5g, Protein: 25.6g, Dietary Fiber: 6g

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