Thai Bean Curry

From the Earth’s Choice Kitchen

Serves 4

This Thai-inspired curry is simple to make and loaded with flavour.  Add your favourite protein or keep it as a nutrient-packed vegan-friendly meal.  Serve with quinoa as a rice substitute.

In a heavy bottom soup pot, heat coconut oil on medium. Add seeded & diced red pepper and chop white sections of green onion and brown lightly. Reserve green sections of onion for later. Add peeled and minced garlic and sauté for a few minutes. Add ginger and coconut milk, bringing to a boil. Then reduce to a gentle simmer.

After about 5 minutes, add black & garbanzo beans (strained), tomatoes and Cape Herb & Spice – Thai 7 Spice. Simmer another 5 minutes add water and lemon/lime juice.

Bring to a boil once more and then reduce to a simmer, adding turmeric and continue simmering for 20 minutes. Check seasoning and adjust with salt to personal taste.

Finish with chopped green sections of green onion.

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