Curried Kidney Bean Stew with Spinach and Coconut Milk
Equipment
- Large Pot
- Wooden Spoon
- Can Opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 5 ounces fresh spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic, curry powder, and cumin. Cook for 1 minute until the spices become fragrant.
- Pour in the diced tomatoes with their juices, then add the kidney beans, coconut milk, and vegetable broth. Stir to combine.
- Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the stew thickens slightly.
- Add the fresh spinach and stir until it wilts, about 2 minutes. Taste and season with salt and pepper as needed.
Notes
Simmer the stew a few extra minutes if you prefer a thicker consistency. Leftovers keep well in the fridge for up to 4 days and reheat smoothly on the stove with a splash of broth. Serve it over rice or with warm flatbread to soak up the sauce. If the curry flavor tastes too mild after simmering, stir in an extra half teaspoon of curry powder before adding the spinach.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Can Opener
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Can Opener