Afghan Tomato & Kidney Bean Curry

SERVES 2PREP COOK

rice

1cup

brown rice

2cups

water

  1. In a pot, bring water to a boil. Add brown rice and let it simmer on medium heat until cooked (30m).

    Fluff rice with a fork and let it sit for 10m.


curry base

1tablespoons

coconut oil

1tablespoon

coriander seed

1teaspoon

cumin seed

2sprigs

fresh mint, very finely chopped

5

tomatoes, roughly chopped

  1. In a medium saucepan over low heat, melt coconut oil. Add to gently cook coriander seed and cumin seed until fragrant, without burning.

  2. Add to combine fresh mint and tomatoes until soft and easy to mash.

  3. In a blender, pour in the mix and blend until smooth.

curry

2tablespoons

coconut oil

2tablespoons

tomato puree

¼teaspoon

chili flakes

½tablespoon

fresh cilantro, very finely chopped

1small

red onion, finely diced

4cloves

garlic, minced

1cup

vegetable stock

2cans

kidney beans

1squeeze

lime

1teaspoon

sea salt

black pepper, ground

  1. In a medium saucepan over high heat, melt coconut oil. Add to cook red onion until soft and lightly golden.

  2. Stir in all ingredients and blended tomatoes, but not lime, sea salt, and black pepper. Simmer covered for 1h.

  3. Season with lime, sea salt, and black pepper.

  1. Prepare two rice bowls and divide the rice between two bowls.

  2. In a serving bowl, pour the curry in and garnish with fresh mint or cilantro. Serve.