Coconut Kidney Bean Curry
This comforting and warming curry will take you about 30 minutes and makes amazing leftovers.
- 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.