Mushroom Kidney Bean Coconut Curry
Kidney beans are the star of this creamy curry, high in protein, folate, iron, and phosphorus. This flavorful dish offers a considerable amount of iron per serving.
Instructions
- 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!
Nutrition Facts
Per portion