Recipe: Kidney Bean and Coconut Curry

By GuidingVegan

Ingredients

• 2 cans kidney beans, drained, rinsed
• 2 medium red onions, chopped
• 2 cans diced fire roasted tomatoes
• 2 cups almond milk
• 1 teaspoon ground cardamom
• 2 cloves garlic, crushed
• 1 inch ginger grated
• 1 tablespoon yellow curry powder
• 1 medium jalapeño, seeded and finely chopped
• --any veggies--
• *broccoli
• *sweet potato
• *peas
• *
• Salt
• 2 tablespoon coarsely chopped fresh cilantro
• Cooked quinoa, for serving

Preparation

Step 1

Heat the veggie broth in large pot. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic, ginger, jalapeño and spices. Add the tomatoes and veggies. Add the kidney beans and almond milk. Season with salt, stir to combine, and simmer over low heat for 20 minutes. Garnish with the cilantro and serve with rice.