Coconut Kidney Bean Curry
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Coconut Kidney Bean Curry

Coconut Kidney Bean Curry

with Scallion Fried Rice

It's hard to resist the subtle sweetness of this lush kidney bean dish. The brightness of lemongrass cuts through the richness of coconut milk while chilis give it a nice little kick.

Tags:
Veggie
Quick
Spicy
Allergens:
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

398 mL

Kidney Beans

2 unit

Green Onion

1 tbsp

Garlic Puree

1 unit

Lemongrass

170 g

Sweet Potato

56 g

Baby Spinach

15 g

Ginger

165 mL

Coconut Milk

¼ cup

Vegetarian Oyster Sauce

(Contains Soy)

142 g

Parboiled Rice

1 unit

Chili Pepper

56 g

Onion, chopped

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Salt*

0.12 tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat28 g
Saturated Fat16 g
Carbohydrate122 g
Sugar16 g
Dietary Fiber17 g
Protein20 g
Cholesterol0 mg
Sodium2350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Peeler
Large Pot
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce.

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Fluff rice with a fork.

Prep
2

While the rice cooks, drain and rinse kidney beans. Thinly slice green onions. Peel, then cut the sweet potato into 1/2-inch pieces. Peel, then finely mince or grate half the ginger (all for 4 ppl). Remove outer layer of lemongrass, then cut in half crosswise. Using the bottom of a heavy spoon, forcefully tap the lemongrass to bruise. Thinly slice chili. (NOTE: We suggest using gloves when prepping chilis!)

Cook curry
3

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree, ginger, lemongrass, onions and half the chilis. Cook, stirring often, until fragrant, 1-2 min. Add kidney beans, sweet potatoes, vegetarian oyster sauce and coconut milk. Fill half the coconut milk can with water, then add to the pot. (NOTE: Don't add water for 4 ppl.) Season with salt and bring to a boil over high heat. Reduce heat to medium. Cook, covered, stirring occasionally, until sweet potatoes are tender, 8-10 min.

Fry rice
4

While the curry cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green onions. Cook, stirring often, until green onions soften, 1-2 min. Add rice and cook, stirring until combined, 1-2 min. Season with salt and pepper.

Finish curry
5

Add baby spinach to the curry and stir until wilted.

Finish and serve
6

Remove lemongrass pieces from curry. Divide rice between bowls, then top with curry. Sprinkle remaining chilis over top, if desired.