Kidney Beans with Coconut and Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon oil
- 2 onion (s), chopped
- 2 carrot (s) thinly sliced
- 3 cloves garlic, crushed
- 1 red pepper (s), pitted and cut into rings
- 2 bay leaves
- 1 tablespoon paprika powder
- 3 tablespoon tomato paste
- 400 ml coconut milk
- 200 g canned tomato (s), chopped
- 150 ml vegetable stock
- 425 g canned kidney beans, rinsed and drained
- 100 g cashew nuts, unsalted, peeled and roasted
- 1 handful coriander, roughly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan. Add the onion and carrots and cook for 3 minutes. Add garlic, pepper and bay leaves and fry everything for 5 minutes until soft. Stir in paprika, tomato paste, chopped tomatoes, coconut milk, vegetable stock and beans and bring everything to the boil. Then simmer the vegetables in an open saucepan for 12 minutes over low heat. Then add cashew nuts and coriander, season the dish with salt and pepper and let it steep for another 2 minutes.
- Serve with rice.
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