Kidney Bean Curry (Jamaican-Style)

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 25 minutes

Składniki

1 cup dried kidney beans (or 2x 420g cans rinsed and drained)

1 tablespoon olive oil

1 small onion (chopped)

4 teaspoons garlic paste

1 teaspoon ginger paste

2 stalks spring onions (chopped)

2 medium tomatoes (chopped)

1 teaspoon ground coriander

1/4 teaspoon cumin powder

1/4 teaspoon turmeric powder

2 sprigs fresh thyme

1 cup coconut milk

1/4 cup water

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Wskazówki

If using dried kidney beans, sort and rinse beans well, then soak them in a large bowl or pot with enough water to cover (about 3 cups) overnight or for around 8 hours.

Rinse and drain the beans, then place them in a large pot with water to cover (about 6 cups). Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender.

Drain the beans, reserving 1/2 cup of the cooking liquid. Set it aside.

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes.

Add the garlic paste and ginger paste, and cook for 30 seconds.

Stir in the spring onions, tomatoes, coriander, cumin, turmeric, and thyme, and cook for 2 minutes.

Add the cooked beans, coconut milk, water (or reserved cooking liquid), cayenne pepper, and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the sauce thickens.

Add salt to taste.

Wartości Odżywcze

• Kalorie: 323 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 14 g
• Tłuszcz Nienasycony: 2 g
• Sód: 309 mg
• Węglowodany Całkowite: 36 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 3 g
• Białko: 13 g