Kidney bean curry

Ingredients for 2 servings:

• 120 g rice
• 400 g tomatoes, chopped
• 250 g kidney beans, from the can, pre-cooked
• 250 ml coconut milk
• 1 onion(s), red
• 2 garlic cloves
• 1 tsp salt
• 1 tbsp Garam Masala powder
• 1 tsp ginger, freshly grated
• 2 tbsp oil
• ½ lime(s)
• e.g. chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, quick and vegan

Prepare the rice according to the package instructions. Finely dice the onion and finely chop the garlic cloves. Grate the ginger. Heat the oil in a pot or pan. Sauté the onion, garlic, and ginger for half a minute. Add the garam masala and fry briefly. Deglaze with the chopped tomatoes and coconut milk and simmer over medium heat for 5-10 minutes. Add the precooked kidney beans and season with salt and the juice of half a lime. If you like it a bit spicier, add a few chili flakes. Serve over rice.