Name: Mushroom Kidney Bean Coconut Curry
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1.33 cup long-grain white rice (rinsed); 2 tsp vegetable oil; 1 null medium onion (chopped); 3 null garlic cloves (minced); 1 null jalapeño (minced); 1 tsp grated fresh ginger; 8.6 oz button mushrooms (chopped); 1 tbsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander; 0.5 tsp salt; 1.66 cup canned crushed tomatoes; 1.66 cup canned full-fat coconut milk; 1.33 cup cooked kidney beans; 2 cup fresh spinach; 0.5 null lime (juiced); null null vegan naans

Instructions

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1

Cook the long-grain white rice (1.33 cup) according to package instructions.
2

Heat the vegetable oil (2 tsp) in a large pot over medium-high heat. Cook the onion (1 medium) for 3-4 minutes, stirring often.
3

Add the garlic (3 cloves), jalapeño (1), and grated fresh ginger (1 tsp) and cook for another 2 minutes.
4

Add in the button mushrooms (8.6 oz), garam masala (1 tbsp), ground cumin (2 tsp), ground coriander (2 tsp), and salt (0.5 tsp) and cook for 4-5 minutes, or until most of the liquid from the button mushrooms (8.6 oz) evaporates.
5

Add the canned crushed tomatoes (1.66 cup), canned full-fat coconut milk (1.66 cup), and cooked kidney beans (1.33 cup). Stir and bring to a gentle boil. Cook uncovered for 5-8 minutes, stirring often. Then add in the fresh spinach (2 cup) and stir until wilted.
6

Before serving, squeeze in the lime (0.5) juice. Serve with rice or [vegan naans], garnish, and enjoy!