Ingredients

2-3 tablespoons oil
1 cup onion, medium chop
1 teaspoon garlic, minced
2 teaspoon ginger, minced
2 cups tomato, medium chop
1-2 tablespoons coriander powder
2-4 teaspoons turmeric powder
1-2 teaspoons salt
½-1 teaspoon pepper
1 quart coconut milk
3 cups cooked kidney beans
Cilantro, to taste

Directions

Sauté the onions in the oil over medium heat until they become translucent. Add the ginger, garlic, and tomato and cook 2-3 minutes until softened. Add the coriander, turmeric, salt, and pepper and cook for 2-3 minutes. Turn down the heat and stir in the coconut milk and kidney beans. Let simmer for 30 minutes.

Serve in a bowl with rice and top with fresh cilantro sprigs.

Recipes for this stew range from mild to spicy, with some variations leaving a hot pepper in the stew while simmering. It can be served over rice or ugali.

Country:
Tanzania


Notes and Instructions

Recipe and photo credit: Georgia Reader