Bean Curry

Time: 20 min Servings: 4

Estimated Per Serving: 400 Calories, 21g Fibre, 17g Protein

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Ingredients

• 1 tbsp vegetable oil

• 1 medium white onion, diced

• 2 cloves garlic, minced

• 2 tbsp fresh grated ginger

• 1 tbsp garam masala

• 1 15-oz can crushed tomatoes

• 1 13-oz can coconut milk

• 1 15-oz can kidney beans, drained

• 2 tsp soy sauce

• ½ tsp salt, optional

• To serve: whole grain rice, cilantro, crushed red pepper flakes, lime juice

Instructions

1. If serving with rice, prepare rice.

2. Heat oil in a large pot over medium/high. Add onion, garlic, ginger, and garam masala. Cook until onion softens, 3 to 5 minutes.

3. Add crushed tomatoes, coconut milk, kidney beans, and soy sauce, then bring to a gentle simmer. Let cook for 10 minutes to let flavours blend together. Taste and add salt as needed to intensify flavours.

4. Ladle curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice.

*Disclaimer - credit to this recipe goes to @liveeatlearn