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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe comes from Tanzania. Cooking time doesn't include the time to cook the 1/2 cup rice. Thanks Sylvanus. Ingredients:
1 tablespoon oil |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
1 teaspoon curry powder |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter or 3 tablespoons margarine, softened |
1 cup tomato, fresh, seeded and cut into chunks |
2 1/2 cups kidney beans, canned with liquid (or black-eyed peas) |
2 cups coconut milk |
3 cups water |
1/2 cup cooked rice |
1/2 cup coconut, shredded |
Directions:
1. In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes).
2. Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
3. Add the kidney beans with their liquid, the coconut milk, and water.
4. Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
5. Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.
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