If you love a good home-cooked meal but don't have much time to spend in the kitchen, then, this Coconut red beans curry recipe is for you. This recipe gives a quick fix because it requires canned beans. It is perfect for under 30-minute meals.
Course Main Course
Cuisine African, Indian
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Jayne Rain
1 canchopped tomatoes
200 mlcoconut milk
2mediumonions (finely chopped)
1 tspcurry powder
1/2 tsppaprika powder
Place a large saucepan, on medium heat. Add the oil and onion and fry till lightly brown.
Follow by adding the garlic and bay leaf and continue cooking for 30 seconds.
Add curry powder, black pepper, chili powder, paprika powder, salt and bouillon powder and cook for a few seconds.
At this point, add the tomatoes and stir well. Reduce the heat to medium-low.
Cover the pot and simmer for about 6 minutes till the tomatoes are well cooked. Don’t forget to stir occasionally.
Bring the heat to medium and add the coconut milk and the kidney beans. Stir well.
Once the pot comes to a boil, turn the heat to low and let simmer for 15 to 20 minutes stirring occasionally.
Throw in the coriander leaves, adjust the seasoning to your taste and stir.
Drain the kidney beans for a less soupy curry.
Coconut Red Beans Curry Recipe https://jayne-rain.com/coconut-red-beans-curry/ April 16, 2018