Name: Kidney Bean, Bell Pepper & Carrot Coconut Curry with Cilantro Naan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 3 flatbreads or naan; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 green bell peppers; 3 (398 ml) cans kidney beans; 6 tomatoes; 1 ½ medium yellow onions; chili powder; garam masala; salt; turmeric, ground; virgin coconut oil

Kidney Bean, Bell Pepper & Carrot Coconut Curry with Cilantro NaanKidney Bean, Bell Pepper & Carrot Coconut Curry with Cilantro Naan — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

3 flatbreads or naan

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 green bell peppers

3 (398 ml) cans kidney beans

6 tomatoes

1 ½ medium yellow onions

chili powder

garam masala

salt

turmeric, ground

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Drain and rinse beans in a colander; set aside to drain further.

Peel, halve, and small dice onions. Peel, trim, and small dice carrots. Place both in a medium bowl.

Trim, seed, and small dice bell peppers; add to the bowl with the other veggies.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and salt; cook, stirring occasionally, until softened, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, peel and mince ginger and garlic. Small dice tomatoes. Add both to the reserved bowl.

Once the veggies are soft, add ginger, garlic, tomato, and spices to the pot. Cook, stirring frequently, until fragrant, 1-2 minutes.

Add beans, coconut milk, and water to the pot; bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until beans are tender and curry has thickened, about 10 minutes.

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

Arrange naan on a large baking sheet pan and place in the oven; broil, flipping once, until golden brown and toasted, 1-2 minutes.

Remove naan from the oven, spread with oil, and sprinkle with half of the cilantro; cut into wedges. (Reserve remaining cilantro for the curry.)

When the curry is done, remove from heat. Add reserved cilantro and stir to combine.

Divide curry between bowls and serve with naan on the side. Enjoy!

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