Name: Kidney Beans Coconut Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 2 cups Kidney beans (soaked overnight); 1 cup Coconut (grated); 3 nos Onions (chopped); 2 nos Tomatoes (finely chopped); Ginger (garlic paste - 1 tbsp); 3 tsp Chilly powder; 1/2 tsp Garam masala; 1 tsp Coriander powder; 1/2 tsp Cumin seeds; 3 springs Coriander leaves (finely choped); 2 springs Curry leaves; Oil (As reqd); Salt (As reqd)

Kidney Beans Coconut Curry

Kidney beans are soaked over night, then cooked in a coconut gravy

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

2 cups Kidney beans soaked overnight
1 cup Coconut grated
3 nos Onions chopped
2 nos Tomatoes finely chopped
Ginger garlic paste - 1 tbsp
3 tsp Chilly powder
1/2 tsp Garam masala
1 tsp Coriander powder
1/2 tsp Cumin seeds
3 springs Coriander leaves finely choped
2 springs Curry leaves
Oil As reqd
Salt As reqd

Instructions

For preparing kidney beans coconut curry, grind the onions to a fine paste.
Heat oil a pressure cooker and fry the onion paste till golden brown.
Toss in the tomatoes and sautT till the oil separates.
Add the chilly powder, curry leaves, garam masala, coriander powder, cumin seeds and salt. Fry it for some time.
Then add drained kidney beans and enough water. Allow it to cook.
Meanwhile grind the coconut to make a fine paste. Pour it into the cooked kidney beans and allow it to simmer for some time.
Garnish with chopped coriander leaves.
Kidney beans coconut curry is ready. Serve with chapatti, bread, etc.

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Kidney Beans Coconut Curry