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Title: Coconut Kidney Bean Yellow Curry
Categories: Curries, Vegetarian
Yield: 4 Servings

1 md Yellow onion; diced
1 Red bell pepper; diced
4 cl Garlic; up to 5, minced
1 Fresh ginger section (1");
- peeled and minced
15 oz Can kidney beans; drained,
- rinsed
15 oz Can coconut milk
1 tb Ground cumin
1 1/2 ts Ground coriander seed
2 ts Ground turmeric
Ground cayenne pepper or red
- chile
2 tb Olive oil; up to 3 tb

Heat the olive oil in a heavy-bottomed saucepan, over medium heat.

Add the dry spices to bloom them, and once they've infused the oil,
add the ginger, onion, garlic, and pepper.

Saute until the onions are translucent, stirring regularly.

Add the kidney beans and coconut milk, as well as enough water to
cover all the ingredients.

Bring the curry to a high simmer, uncovered, then reduce heat to
maintain a simmer and cover.

Keep on a simmer while preparing rice, then serve.

Recipe FROM: <gopher://sdf.org/0/users/navybear/recipes/
coconut_kidney_bean_yellow_curry.txt>

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