Spicy Beans with Coconut Milk
Need a gluten free and vegan main course? Spicy Beans with Coconut Milk could be an awesome recipe to try. This recipe makes 6 servings with 679 calories, 18g of protein, and 6g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have curry paste, lime juice, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the lime rind you could follow this main course with the Key Lime Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 57 minutes.
Instructions
Saut chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and saut 1 minute.
Add red curry paste; saut 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes.
Serve over basmati rice, and sprinkle with toppings, if desired.
Note: Red curry paste may be found in the Asian section of large supermarkets or in Asian markets.