Everyone loves beans and rice. Try this fragrant and hearty version, perfect on a cold night with a blanket and cup of tea.
4 cups brown basmati rice, cooked
2 (15-ounce) small cans kidney beans
1 (28-ounce) can diced tomatoes
1 small onion, chopped
1 can coconut milk
2-3 teaspoons curry powder
1 teaspoon extra virgin olive oil
1 large clove garlic, minced
salt, to taste
1. Cook the basmati rice according to package instructions.
2. In a pot, sauté garlic and onions in oil. Add 2 teaspoons curry powder and stir. Add tomatoes with juice and simmer for about ten minutes. Add the coconut milk and simmer for ten minutes. Taste the mixture and add another teaspoon of curry powder to your liking. Add drained beans.
3. Cover and simmer for 15-20 minutes, adding salt to taste. Serve over basmati rice.
Ready in about 40 minutes
Makes 4-6 servings
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