Spicy Beans with Coconut Milk

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

1
Saut chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and saut 1 minute.
Ingredients you will need
Cooking SprayCooking Spray
GarlicGarlic
OnionOnion
Equipment you will use
Dutch OvenDutch Oven
2
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.
Ingredients you will need
Red Curry PasteRed Curry Paste
Coconut MilkCoconut Milk
Kidney BeansKidney Beans
TomatoTomato
3
Serve over basmati rice, and sprinkle with toppings, if desired.
Ingredients you will need
Basmati RiceBasmati Rice
4
Note: Red curry paste may be found in the Asian section of large supermarkets or in Asian markets.
Ingredients you will need
Red Curry PasteRed Curry Paste

Equipment

DifficultyHard
Ready In57 m.
Servings6
Health Score27
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