I love red kidney beans, and it turns out that they are rich in proteins, vitamins and minerals, so I frequently have them in order to limit the intake of meat.
This time I based myself on a recipe from Zaiqa, who writes in her blog about a special type of Indian cuisine. I will omit here below the curry leaves because they gave a rather bitter flavour to the dish, so I think it is better to skip them.
Ingredients:
- 1 pound/500g red kidney beans, cooked
- 1 28 ounces/450g can with peeled or chopped tomatoes
- salt
- ground black pepper
- 1 tsp dried chili flakes
- 3 tsp garam masala
- 1/2 large onion, chopped
- vegetable oil
- 5.6 fl ounces/165ml coconut milk
Cooking instructions:
In a saucepan, stir fry the onion in a bit of oil. When the onion turns transparent, add the beans, the tomatoes, the salt, pepper, coconut milk, chili flakes and garam masala. Stir and cover the pan, let simmer for 15 minutes. Serve warm with some rice.
Enjoy!!
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