Kidney Bean Coconut Curry
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
olive oil
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.
SO HOW'D IT GO?
Great ingredients: I doubled up on the garlic. After tasting, IMHO I would double the kidney beans (I cook my own from a .99 bag) and I think my next recipe I'll add 1 TBSPof curry powder. I like it hot! It was warm-ish and could've been a bit more nose watering for me. Love the combination though!!! Thanks for posting!!!
We LOVED this. The sauce was so delicious that I wanted to just drink it.
Added honey, and didn't have green peppers... we used everything fresh from the garden, including the diced tomatoes, which probably helped make it fabulous... but it was FABULOUS. I'm still drooling over it and I'm full. Thank youthankyouthankyou! :)
thanks for the recipe. It was pretty good. I followed recipe almost exactly.... I realized at the last minute I didn't have Kidney beans! :( - but I added some soybeans instead and they were pretty good, but kidneys are my favorite and I know they would have been better. Next time for sure. I also subbed crushed tomatoes instead of diced/stewed, because its what I had, and it probably would have been better with diced/stewed for a more chunky tomato feel. Oh well, overall it was a great recipe, tasty! OH and I added some agave (about 2 TBSP) because it was a little too tomato-ey (sour?). And next time I think I'll add some crushed red peppers for more spice!
Excellent recipe. I wanted to try a new curry recipe and this really hit the spot. the eggplant and kidney go really well together in the coconut sauce. It was a bit spicy for me, so next time I may cut back just a bit on the curry paste. It takes a while for the potatoes and everything to simmer, but the preparation was pretty quick. I will be definitely be making this one again. My hubby loved it too. Thanks for the great recipe.