Yellow coconut red kidney bean curry
So, here’s a recipe I keep cooking again and again. Probably every other week–I’m still tweaking it slightly to even out the rough edges (especially when it comes to colors; I like my dishes to be multicolored and bright.) So, here’s the current state of the dish.
Ingredients
- 1 19oz can red kidney beans, rinsed and drained
- 1 19oz can coconut milk, shaken (to incorporate the fat)
- 3 moderately hot chili peppers, finely diced (I like both Serrano and Red Fresno)
- 1/2 medium red or orange bell pepper, diced
- 1 small to medium onion, diced
- 3-4 cloves garlic, minced
- 1 small finger ginger, peeled and minced
- Dash of coriander seed, ground
- Generous dash of ground cayenne pepper (to taste)
- Dash of cumin
- Pinch of turmeric
- Generous splash of extra-virgin olive oil
Preparation
Heat the oil in a deep pot over medium heat; once it’s properly heated, add the spices and let them heat and diffuse in the oil; then add the garlic and ginger; once the ginger has softened, add the onion and peppers, and sauté until the onion is transparent. Add the beans and coconut milk, and some water to cover. Stir, bring the contents up to a boil then cover and reduce heat. Cook at a simmer for a minimum of 20 minutes; the flavours will continue to meld and blend after that point. Note that some of the beans may burst, it doesn’t really affect the quality of the curry! Serve with rice or naan, serves 3-4. (I heartily recommend using a rice cooker and starting the rice after reducing the curry to a simmer, since it provides the curry plenty of time to prepare.)
Twisted Space 
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