Ingredients

1 (15 oz.) can kidney beans
1 potato, finely cubed
2 cups baby spinach
1 cup coconut milk, unsweetened
3 tablespoons tomato paste
½ onion, finely diced
4 cloves garlic, ground
¼-inch piece ginger, finely minced
¼ teaspoon turmeric
½ tablespoon coriander powder
1 teaspoon ground pepper
Salt, to taste
2 tablespoons oil
1 cup water

For Garnish:
Fresh cilantro

Equipment:
Stewpan

Directions

Add oil to the pan, set at medium heat. When the oil is hot, add the finely diced onion and sauté the onion until it turns golden brown. To the browned onions, add ginger and garlic and sauté for a few minutes – but take care to not allow to brown/burn as that would impart a bitter taste.

Add the cubed potato to the onions and sauté. Add ½ cup of water to help the potato pieces to not stick to the pan and to soften. Mix in the aromatics – turmeric, coriander, pepper, salt – and stir to combine. When the potatoes seem soft, add tomato paste and sauté for a few minutes.

Add the kidney beans and stir to combine. Add the coconut milk and water and mix. Add the spinach and stir until wilted. Taste test and add more salt if desired

Garnish with fresh cilantro and serve hot with rice or Kenyan chapati.

Country:
Kenya


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon