One of my favourite types of comfort foods are rice and curry. If you’re like me and love warming and spicy dishes you should give this one a try. It only took me about 30 minutes to make this coconut kidney bean curry and it makes for amazing leftovers.
Although I chose to use kidney beans in this recipe, you can use whatever kind of bean you have in your pantry. Try using chickpeas, black beans or for example white beans. You can also add fresh vegetables like broccoli or peas, so feel free to use whatever you have by hand.
I love using beans and rice because they make a perfect protein and are often inexpensive, especially if you buy rice and beans in bulk. Just soak the beans the night before and cook them to prepare them for your favourite dishes.
Pictured above I have it served with purple rice, but you can also serve this with a flatbread or potatoes instead. I personally love eating it with a soft and toasted flatbread.
Purple Rice to serve with the kidney bean curry
The purple rice is made using two types of rice, black and white. I will make a mixture of about 90% white and 10% black to create this shade of purple. You can play around with the measurements yourself so you can create your favourite shade.
Because black rice is very high in antioxidants and it has a more chewy texture, making it a great source of carbs.
This coconut kidney bean curry makes great leftovers. I like to make this a day ahead so I have a great meal ready to go. Often stew, soups and curries get better over time, and this is definitely the case with this dish.
You can find more comforting recipes like these salted caramel brownies on the blog. Check my Instagram highlights to see how I made this dish. Enjoy!
One love, Jason
Coconut Kidney Bean Curry
- 2 pots kidney beans ± 500 grams
- 2 tomaten
- 5 tenen knoflook
- 1 rode ui
- 1 bell pepper
- 1 tbsp garam masala
- 1 tbsp curry masala I used hindustani masala
- 1 tbsp tomato pureé
- 1 can coconut milk
- 1 cube vegetable bouillon
- 300 ml water
- 1 chili pepper
- 10 grams cilantro
- Warm a pan over medium heat, add a tbsp of oil and the onion, garlic, tomato and bell pepper. Cook this for about 3 minutes or until most of the moisture from the tomato has evaporated.
- Add the spices and tomato puree and toast it for one minute. Add the remaining ingredients and bring it to a boil. Once it's boiling you turn the heat to low and let it simmer for 20 minutes. Stir occasionally. Top it with fresh cilantro and serve with rice and flatbread.
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