Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil (or 2 tbsp broth)
  • 1/2 small onion chopped
  • 2 cloves garlic (finely chopped)
  • 3 tbsp peanut butter (, or almond butter or use sunbutter for nut-free)
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp chilli powder
  • 1 tsp curry powder (or garam masala or jamaican curry powder or berbere or baharat)
  • 1/2 cup chopped tomato
  • 1 1/2 - 2 cups veggies (such as green or red bell pepper, carrots, zucchini etc)
  • 1 cup coconut milk (Or use other non dairy milks such as almond or soy )
  • 1/2 tsp salt
  • 1/4 tsp sugar (or sweetener)
  • 15 oz canned kidney beans (or 1.25 cup cooked kidney bean)
  • 1/2 cup water
  • cilantro (lime juice for garnish)

Instruction

  • Heat oil or broth in a skillet over medium heat, add onion and garlic and sautee them until golden.
  • Add all the spices and herbs and stir into the onions for few seconds. Add in the peanut butter and mix it in. Add the tomatoes and veggies and mix in, letting everything come to a simmer. (If adding quick cooking veggies such as broccoli, add them in the next step 5 after 10 mins of simmering. )
  • Add the coconut milk, rinsed and drained kidney beans, salt, sugar and water and mix well. Cover and cook for 13-15 minutes or until the veggies are cooked to preference. Taste and add more salt or sugar to taste.
  • Garnish with cilantro and lime juice and serve with rice and other cooked grains or as is or with garlic bread.