Sunday, April 26, 2009


I would never be a good recipe writer....but maybe you can make sense of this and give it a whirl! We all loved it...a great fridge-is-empty meal.

a few tablespoons olive oil
2-3 inches of fresh ginger, minced
3 garlic cloves, minced
1 medium onion, chopped
1 jalapeno, seeded and minced

Throw all the but the garlic in a pot and saute until slightly softened. Stir in the garlic. Add:

8 oz can tomato sauce
about a teaspoon of sea salt
curry powder to taste (i used about 2-3 teaspoons)

Saute for 5-ish minutes. Add:

2 cans kidney beans, UNdrained
2 roma tomatoes, diced
1/2 can coconut milk

Bring to a boil. Simmer until the onions are soft or as long as you'd like. I think I simmered about 30 minutes.

While it's simmering, make rice. I used brown jasmine and cooked it in chicken broth and the other half can of coconut milk.

I stuck an immersion blender in the pot and gave it a few whirls to puree things up a bit. You can certainly leave it entirely chunky. Serve over rice and top with a dollop of sour cream and cilantro.

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