Coconut Kidney Bean Yellow Curry



Ingredients

1 medium yellow onion, diced
1 red bell pepper, diced
4-5 cloves of garlic, minced
1” section of fresh ginger, peeled and minced
1 15oz can kidney beans, drained and rinsed
1 15oz can coconut milk
1 Tbsp ground cumin
1 1/2 tsp ground coriander seed
2 tsp ground turmeric
Ground cayenne pepper or red chile
2-3 Tbsp olive oil (or a neutral oil like corn, canola, soy…)



Preparation

Heat the olive oil in a heavy-bottomed saucepan, over medium heat.
Add the dry spices to bloom them, and once they’ve infused the oil, add the ginger, onion, garlic, and pepper.
Sauté until the onions are translucent, stirring regularly.
Add the kidney beans and coconut milk, as well as enough water to cover all the ingredients.
Bring the curry to a high simmer, uncovered, then reduce heat to maintain a simmer and cover.
Keep on a simmer while preparing rice, then serve.



Notes

Serves 3-4. In terms of rice, short grain white rice goes well.