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!!

Darlings, this dish is SU PERB.  Sweet, salted, spicy…and oooooh so aromatic…

The cooking process is half the fun, the anticipation, the smell…And then the result!: we had this for lunch today and it disappeared in like 5 minutes flat.

Ingredients:

- 1.65 pound – 750g chicken breast, in cubes

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1 tsp turmeric powder

- 1 stalk lemon grass (finely chopped)

- 1 shallot (finely chopped)

- 1 clove of garlic (finely chopped)

- 1 tbsp brown sugar

- salt and pepper to taste

- 4 tbsp coconut milk (for brushing)

- wooden skewers (soaked in water if you BBQ the meat, no need if you use a skillet)

Cooking instructions:

Marinate the chicken with the above ingredients for at least an hour.

Insert the chicken in the skewers. Brush the mat with some coconut milk before grilling.

Grill it either on a BBQ / oven / skillet (no oil needed), turning over often until the chicken is cooked.

Serve with the peanut sauce and rice (I used Basmati). A salad would also go well with this.

Ingredients for the peanut sauce:

- 8.5 ounces – 250g peanut butter

- 1/2 cup – 125ml coconut milk

- 1/2 cup – 125ml water

- 1 tbsp sambal oelek (or more if you are a fan of spicy food)

- 1 tbsp curry powder

- 1 clove of garlic (finely chopped)

- 1 shallot (minced)

- 1 tbsp brown sugar

Cooking instructions:

Heat up a tablespoon of oil in a saucepan. Add in garlic and shallot and stir fry until fragrant. Add in sambal and curry powder. Stir fry for a few seconds and add in the coconut milk.

Stir until everything blended well and add in the water, peanut butter and sugar.

Continue to cook until the sauce thickens (a couple of minutes more or less).

Serve the sauce with the chicken and rice.

Enjoy!