• Coconut Kidney Bean Curry
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INGREDIENTS


Coconut Kidney Bean Curry

Servings - 2 - 3

INGREDIENTS
Kidney beans - 200 grams
Water - 1.5 litres, divided
Salt - 1 teaspoon
Oil - 2 tablespoons
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Onions - 150 grams
Tomato - 240 grams
Curry powder - 1 teaspoon
Salt - 1/4 teaspoon
Chilli flakes - 1/2 teaspoon
Coconut milk - 500 milliliters
Coriander - 1 tablespoon

PREPARATION


1. In a bowl, add 200 grams kidney beans, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add 1 litre water, soaked kidney beans, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons ginger, 2 teaspoons garlic and stir well.
6. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 240 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1 teaspoon curry powder, 1/4 teaspoon salt, 1/2 teaspoon chilli flakes and mix it well.
10. Then, the boiled kidney beans and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 500 milliliters coconut milk and mix it well.
13. Bring it to a boil.
14. Add 1 tablespoon coriander and mix it well.
15. Cook for another 5 - 7 minutes on medium heat.
16. Remove it from heat.
17. Garnish with coriander.
18. Serve hot.