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Spicy Thai-Style Beans With Coconut Milk (Vegetarian)

  • 45minutes
  • 649calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion , chopped

  2. 29 1/28 ml fresh minced garlic

  3. 44 1/37 ml vegetable oil

  4. 1 small red bell pepper , seeded and chopped

  5. 14.79-29 1/28 ml red curry paste (or to taste)

  6. 425 1/54 g can red kidney beans , drained and rinsed

  7. 396.89 g can diced tomatoes (undrained)

  8. 368 1/24 g can unsweetened coconut milk

  9. 29 1/28 ml fresh lime juice (can use more)

  10. 14.79-29 1/28 ml sugar

  11. salt and black pepper

  12. 946 1/36-1182.95 ml cooked basmati rice

  13. chopped green onion

Instructions Jump to Ingredients ↑

  1. In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.

  2. Add in the red curry paste and cook 1 minute.

  3. Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.

  4. Season with salt and pepper.

  5. Serve over basmati rice, then sprinkle with chopped green onion.

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