- 6
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 4 dried red chilies
- 1 teaspoon black mustard seeds
- 1 large onion, finely chopped
- 1/2 cup coconut, grated
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 tablespoon ground coriander
- 1/4 teaspoon ground turmeric
- 1 teaspoon garam masala
- Salt, to taste
- 1 pound lean beef, ground
- 8 ounces canned kidney beans, rinsed and drained
- 1 medium tomato, chopped
- 1 cup water
- 1 cup coconut milk
- 1/2 cup fresh cilantro, chopped
Preparation
Step 1
Heat the oil in a large saucepan over medium-high heat and add the cumin, red chilies, and mustard seeds. They should splatter upon contact with the hot oil.
Add the onion and sauté, stirring constantly until softened, about 2 minutes. Mix in the coconut, ginger, garlic, coriander, turmeric, garam masala, and salt. Stir until the mixture is golden, about 5 minutes.
Add the ground meat. Cook stirring until the meat is slightly brown, about 10 minutes. Add the beans, tomato, and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is thick, about 10 minutes. Add the coconut milk and half the cilantro and simmer for another 5 minutes. Cool, cover, and refrigerate to reheat and serve later or serve hot, garnished with fresh cilantro.
TD&N Nutrient Analysis: Calories: 327; Total Fat: 23 g; Saturated Fat: 14 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 3 g; Cholesterol: 40 mg; Sodium: 172 mg; Carbohydrates: 14 g; Fiber: 5 g; Protein: 19 g
TD&N Tip: Use lite coconut milk to save 69 calories, 18 grams of fat, and 6 grams of saturated fat.