A tasty, cheap and easy to make recipe – this spicy red bean curry makes a perfect meal for pretty much any occasion. Enjoy!
Prep Time: 45 min
1 1/2 Tbsp coconut oil
2 cloves garlic, minced
1/2 red onion, chopped
2 carrots, quartered and sliced into small pieces
1 Tbsp red curry paste
1 tsp ginger
1 tsp turmeric
1 tsp salt
1 14 oz can crushed tomatoes
2 cups cooked kidney beans (or used canned)
2 Tbsp tomato paste
½ cup vegetable stock to thin
1 small bunch of cilantro, reserve some for a garnish.
1. In a skillet over medium heat, sauté the garlic, onion, carrots, and curry paste in the coconut oil.
2. Once tender, add the rest of the ingredient and simmer for 30 minutes.
3. Before serving put half of the batch in a blender and puree until creamy.
4. Add back to the pan and serve over brown rice, garnish with cilantro.