Coconut Kidney Bean Curry (15 Minute Recipe)

liveeatlearn.com

Amy Bimm

2 Tbsp vegetable oil 30 mL

1 medium white onion diced

2 cloves garlic minced

2 Tbsp fresh grated ginger

1 Tbsp garam masala

1 15-oz can crushed tomatoes 425 g

1 14-oz can coconut milk 400 g

1 15-oz can kidney beans drained, 425 g

1 tsp soy sauce

¼ tsp salt optional

To serve: white rice, cilantro, crushed red pepper flakes, lime juice

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