Ingredients
Utensils
Stovetop, Pot (small), Colander
recipe
Step 1
Cook the rice according to the package instructions.
Step 2
Peel & thinly slice the onion.
Step 3
Heat a drizzle of oil in a pot over medium heat. Add the onion. Sauté for 2 min.
Step 4
Add the cumin & curry. Cook, stirring.
Step 5
Add the coconut milk, tomatoes & 0.25 cup of water (per person). Season with salt & pepper. Reduce the heat to low, cover & simmer for 5 min.
Step 6
Add the drained kidney beans.
Step 7
Cover & simmer for another 3 min.
Step 8
Serve the fragrant curry over the rice. Garnish with cilantro & a drizzle of oil. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 527 cal. |
| Fat | 19 g |
| Carbohydrates | 69 g |
| Protein | 14 g |
| Fiber | 11 g |
On average, one serving of the recipe "Kidney Bean Curry" contains 527 Energy, 19 g of Fat, 69 g of Carbohydrates, 14 g of Protein, 11 g of Fiber.
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