Kidney Bean, Bell Pepper & Carrot Coconut Curry with Cilantro Naan

Ingredients

• 1 Carrot (Medium; peeled, trimmed, and small diced)
• 0.5 bunch Cilantro (Small bunch; leaves separated from stems and minced, divided between naan and curry)
• 13.5 fl oz Coconut milk (Use half a can)
• 1 Flatbread or naan
• 2 cloves Garlic (Peeled and minced)
• 1 inch piece Ginger root (Peeled and minced)
• 1 Green bell pepper (Trimmed, seeded, and small diced)
• 15 oz Kidney beans (Drained and rinsed)
• 2 Tomatoes (Small diced)
• 0.5 Yellow onion (Medium; peeled, halved, and small diced)
• 0.5 tsp Chili powder
• 0.5 tbsp Garam masala
• 0.75 tsp Salt (Used with the vegetables and spices)
• 0.25 tsp Turmeric, ground
• 1 tbsp Virgin coconut oil (Used to cook the vegetables and to finish the naan)
• 2 tbsp Water (Added with the beans and coconut milk)

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Drain and rinse the kidney beans in a colander, then set them aside to drain further.

3. 3

   Peel, halve, and small dice the onion. Peel, trim, and small dice the carrot, then place both in a small bowl.

4. 4

   Preheat a medium saucepan over medium heat.

5. 5

   While the pan heats, trim, seed, and small dice the bell pepper. Add it to the bowl with the onion and carrot.

6. 6

   When the pan is hot, add the coconut oil and swirl to coat the bottom. Add the diced vegetables and salt. Cook, stirring occasionally, until softened, about 4–5 minutes. Reserve the bowl for the next step.

7. 7

   Meanwhile, peel and mince the ginger and garlic. Small dice the tomatoes, then add the ginger, garlic, and tomatoes to the reserved bowl.

8. 8

   When the vegetables are soft, add the ginger, garlic, tomatoes, chili powder, garam masala, and turmeric to the pan. Cook, stirring frequently, until fragrant, about 1 minute.

9. 9

   Add the kidney beans, coconut milk, and water to the pan. Bring the mixture to a simmer. Once simmering, reduce the heat to low and cook, stirring occasionally, until the beans are tender and the curry has thickened, about 10 minutes.

10. 10

    Meanwhile, preheat the oven to broil on high and position a rack in the upper third of the oven.

11. 11

    Separate the cilantro leaves from the stems. Discard the stems and mince the leaves.

12. 12

    Arrange the naan on a baking sheet and place it in the oven. Broil, flipping once, until golden brown and toasted, 1–2 minutes.

13. 13

    Remove the naan from the oven, spread it with some of the coconut oil, and sprinkle it with half of the minced cilantro. Cut the naan into wedges, reserving the remaining cilantro for the curry.

14. 14

    When the curry is done, remove it from the heat. Add the reserved cilantro and stir to combine.

15. 15

    Divide the curry between bowls and serve with the toasted naan on the side.

Notes

The structured recipe lists 1 tablespoon coconut oil and ¾ teaspoon salt; the page excerpt displays conflicting partial quantities, so the structured recipe measurements were used. Water is specified in the cooking instructions even though it is omitted from the structured ingredient list.

Nutrition per serving

• main
• vegetarian
• vegan
• dairy-free
• gluten-free option
• curry
• Indian-inspired
• broiled