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Coconut Kidney Bean Curry

Coconut Kidney Bean Curry

with Green Onion Fried Rice

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

Tags:VeggieQuick PrepOptional Spice
Allergens:Soy/Soja

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Kidney Beans

2 unit

Green Onion

1 unit

Garlic, cloves

1 unit

Lemongrass

170 g

Sweet Potato

56 g

Baby Spinach

15 g

Ginger

165 mL

Coconut Milk

4 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja)

¾ cup

Basmati Rice

1 unit

Red Chili Pepper

56 g

Onion, chopped

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat26 g
Saturated Fat16 g
Carbohydrate112 g
Sugar16 g
Dietary Fiber12 g
Protein17 g
Cholesterol0 mg
Sodium1980 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Peeler
Large Pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

While rice cooks, drain and rinse kidney beans. Thinly slice green onions. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then finely mince or grate half the ginger (all for 4 ppl). Peel, then mince or grate garlic. Remove outer layer of lemongrass. Carefully smash lemongrass with a rolling pin or a heavy pot to bruise, then halve crosswise. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

3

Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger, garlic, lemongrass, onions and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add kidney beans, sweet potatoes, vegetarian oyster sauce and coconut milk. Rinse coconut milk can with 1/3 cup water (1/4 cup for 4 ppl), then add to the pot. Bring to a simmer over high heat. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until sweet potatoes are tender, 8-10 min.

4

While 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, 2-3 min. Season with salt and pepper, to taste.

5

Remove lemongrass pieces from curry. Add spinach to curry. Stir until wilted, 1 min. Season with salt and pepper, to taste.

6

Divide rice between bowls, then top with curry. Sprinkle any remaining chilis over top, to taste.