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kidney bean curry Recipe


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     kidney bean curry

Category   Entrees - Maindishes
Sub Category   None

1 c dried red kidney beans
1 tbs coconut oil
1 chopped onion
4 cloves minced garlic
1 in fresh ginger
2 chopped green onions
2 medium tomatoes
1 tsp coriander
1/4 tsp cumin
1/4 tsp turmeric
2 sprigs thyme
1 c coconut milk
1/4 c reserved cooked kidney beans water
1/2 tsp pink himalayan sea salt or to taste
cilantro to garnish

Sort and rinse beans well, put them in a large bowl or pot. Add enough water to cover (about 3 cups) and soak beans overnight or for around 8 hours. Drain beans using a colander. Place beans and water to cover (about 6 cups) in a large pot to boil. Reduce heat and simmer for about 1 hour, or until beans are tender. Drain beans and reserve 1/4 cup cooking liquid, set aside. Heat a large saucepan with oil on medium-high heat. Add onion and cook until soft, about 4 minutes Add garlic and ginger, cook for 30 seconds. Add green onions, tomatoes, coriander, cumin, turmeric, and thyme, stirring for 2 minutes. Add coconut milk, reserved cooking liquid water, beans, and cook for about 30 minutes or until sauce thicken. Add salt to taste and garnish with cilantro.

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