Spicy Beans with Coconut Milk

I clipped this recipe out of Southern Living years ago. It was submitted by Judy Johnson of Birmingham, Alabama. The coconut milk, lime, and curry paste give it a tangy delicious flavor. You can print the recipe here.

Spicy Beans with Coconut Milk

1 sweet onion, chopped
Vegetable cooking spray (I just use Canola Oil.)
2 garlic cloves, minced
1 to 2 tablespoons red curry paste (depending on how spicy you like it)
2 (15-ounce) cans kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can lite coconut milk (I always use regular coconut milk.)
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt
4 cups hot cooked basmati or long grain rice

Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)

Saute chopped onion over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients.

Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with topppings, if desired.

Julie's Note: I use Thai Kitchen Red Curry Paste.

Simple Vegetable Curry

I was surprised at how much my husband raved about this meal. My kids loved it too. (I'm pretty sure the coconut milk and the curry paste are the cause.) The recipe hails from Martha Stewart's Everyday Food and you can print it here. This really is a delicious Fall dish that makes a fantastic vegetarian dinner too.

Simple Vegetable Curry

Serves 4

Ingredients:

1 tablespoon vegetable oil (I use canola.)

2 teaspoons brown mustard seeds

1 medium yellow onion, diced small

1 cup long-grain white rice

coarse salt and ground pepper

1 tablespoon red curry paste (I use Thai Kitchen red curry paste.)

1 cup unsweetened coconut milk (I use the entire 14-ounce can.)

1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces

1 small cauliflower, cut into florets

1 can (15.5 ounces) chickpeas, rinsed and drained

fresh cilantro, for serving

Directions:

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.

2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.

3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

Julie's Notes:  I prepared the rice in my rice cooker. When it was finished, I stirred in the cooked onion, mustard seeds, salt, and pepper. Either way works. I'm glad I included the brown mustard seeds even though they are not something I usually stock in my pantry. I liked the visual appeal and the slight flavor addition.

Linking to: Homemaker Monday @ 11th Heaven's Homemaking Haven