Kidney Bean Coconut Curry
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1-2 tablespoons red curry paste (found in Asian grocery)
1/2 medium eggplant, cut into cubes
1 medium russet potato, peeled and cubed
1 zucchini, diced
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can coconut milk
1 (15 ounce) can diced tomatoes or stewed, with juice
1 tablespoon soy sauce
2 tablespoons lime juice
salt and pepper, to taste
water, if needed
rice, to serve
1. Saute onion, bell pepper and garlic in a bit of oil in a pot. When the onion is translucent and the bell pepper gets soft, add the curry paste and stir it around.
2. Add the eggplant, potato, and zucchini and saute about 3-4 minutes. Add the rest of the ingredients: kidney beans, coconut milk, diced tomatoes, soy sauce and lime juice. Stir.
3. Bring to a boil, then let simmer, partially covered for 30 minutes or so. Add a little water if you want it to be more soupy. Season with salt and pepper to taste. Serve over rice.