Preparation time 10 min
Cooking time 15 min
This recipe keeps for 4 days
Ingredients (2 servings)
Other
- 1 tbsp Grapeseed oil (any cooking oil)
- 1 medium Red onion
- 2 clove Garlic, raw
- 2 tbsp Ginger root, raw
- 1 tbsp Curry powder (garam masala)
- 400 g Diced tomatoes, canned
- 1 cup Coconut milk, canned (full fat)
- 2 cup Red kidney beans, boiled, with salt (drained)
- 1 tsp Soy sauce
- 1/2 tsp Salt
To serve
- 1/2 cup Brown rice, uncooked
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Instructions
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Prepare the rice
Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
Option 2 - Pressure cook at High Pressure for 20 minutes and natural release the steam. - In a deep pot (dutch oven works lovely) heat the cooking oil over medium-high heat.
- Add the chopped onion, minced garlic, grated ginger and garam masala. Sauté for 3 to 5 minutes.
- Add the tomatoes, coconut milk, kidney beans, salt and soy sauce. Bring to a gentle simmer and cook for 10 minutes to let the flavors blend together.
- Serve on top of rice. Enjoy!
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How to store
Store leftovers in the refrigerator for up to 4 days.
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Nutrition
One serving contains 761 calories, 24 grams of protein, 35 grams of fat, and 96 grams of carbohydrates.
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