Kidney Bean Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp. olive oil2 onions choppe2 cloves of garlic1/2 tsp. salt1 tssp. cumin1/2 tsp. coriander1/2 tsp. tumeric1/2 tsp. chili powder1 28 fl. oz. can of diced tomatoes1 19 fl. oz. can of red kidney beans1 19 oz. fl. can of black beans1/4 tsp. ginger1 tbsp. curry paste or 1 tsp. curry powder1 cp. of lite coconut milk1 1/2 cp. of cooked sweet potato2 tbsp. of fresh cilantro
Heat oil, add garlic and onion. Fry until the onions are soft. Stir in salt, cumin, coriander, tumeric and chilies (or powder). Fry for a minute, then add tomatoes. Cook for 5 min. on med. heat.
Add beans. Continue to stir crushing a few of the beans as you do so. Add the coconut milk (or for less fat do 1/2 hot water and 1/2 milk). Cover and simmer for 10 minutes. Stir in ginger and curry. Cook another 2 minutes. Add mashed sweet potato to thicken. Remove from heat. Serve with brown or basmati rice and fresh cilantro.
Makes 8 (1 cup servings)
Number of Servings: 8
Recipe submitted by SparkPeople user GETSLIM140.
Add beans. Continue to stir crushing a few of the beans as you do so. Add the coconut milk (or for less fat do 1/2 hot water and 1/2 milk). Cover and simmer for 10 minutes. Stir in ginger and curry. Cook another 2 minutes. Add mashed sweet potato to thicken. Remove from heat. Serve with brown or basmati rice and fresh cilantro.
Makes 8 (1 cup servings)
Number of Servings: 8
Recipe submitted by SparkPeople user GETSLIM140.
Nutritional Info Amount Per Serving
- Calories: 256.7
- Total Fat: 7.8 g
- Cholesterol: 0.6 mg
- Sodium: 420.5 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 11.8 g
- Protein: 10.3 g
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