Kidney Bean and Coconut Curry

Prep: 15 mins

Cook: 40 mins

Difficulty: Easy

Servings: 4 Servings

Hearty and vegan? Is it possible? Yes, of course! We pulled recipes from a few vegan cookbooks hitting the market this year and asked one of our food photographers and stylists, Maria Siriano, who happens to be vegan, for her thoughts on the recipes.

Ingredients

2 cups dried kidney beans, soaked in water overnight
2 tablespoons vegetable oil
2 medium red onions, chopped
2 medium tomatoes, chopped
2 cups coconut milk
1 teaspoon ground cardamom
2 cloves garlic, crushed
1 tablespoon yellow curry powder
1 medium jalapeño, seeded and finely chopped
Salt
2 tablespoon coarsely chopped fresh cilantro
Cooked basmati or jasmine rice, for serving

Instructions

Drain and rinse the soaked kidney beans. Fill a large saucepan with enough water to cover the kidney beans and bring to a boil. Add the beans and simmer over low heat until tender, about 1 hour. Drain and set aside.
Heat the oil in the same saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes and cook for 4 to 5 minutes. Add the reserved kidney beans, coconut milk, cardamom, garlic, curry powder, and jalapeño. Season with salt, stir to combine, and simmer over low heat for 20 minutes. Garnish with the cilantro and serve with rice.