Equipment
Ingredients
Aromatics & Base
- 15 ml coconut oil
- 1 red onion, finely diced
- 4 garlic, minced
- 15 g fresh ginger, grated or minced
- 2 roma tomatoes, diced
Spices
- 8 g mild curry powder
- 3 g ground turmeric
- 1 g cayenne pepper
- 5 g sea salt
Beans & Liquid
- 500 g cooked red kidney beans, rinsed and drained if canned
- 400 ml full-fat coconut milk, well shaken
- 15 g fresh coriander, roughly chopped
Nutrition (per serving)
Method
Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the finely diced red onion and saute until softened and translucent, about 5 to 7 minutes.
Stir in the minced garlic, grated ginger, and the tender stems of the fresh coriander. Cook for 1 minute until highly fragrant.
Add the curry powder, turmeric, and cayenne pepper. Stir constantly for 30 seconds to toast the spices, being careful not to let them burn.
Add the diced tomatoes and sea salt. Cook the mixture down for 5 to 7 minutes, stirring occasionally and pressing the tomatoes with the back of a spoon, until they break down into a thick, jam-like paste.
Fold the rinsed kidney beans into the tomato base, ensuring they are well coated. Pour in the shaken coconut milk and stir gently to combine. Bring the mixture to a gentle bubble at 90 C or 195 F.
Reduce the heat to medium-low and let the stew simmer uncovered for 15 to 20 minutes. Stir occasionally to prevent sticking. The stew is ready when the coconut broth has reduced to a rich, velvety gravy that coats the back of a spoon.
Remove the pot from the heat. Taste the gravy and adjust the salt if necessary. Stir in the chopped coriander leaves just before serving.
Chef's Notes
- To build a truly deep flavor base, take your time cooking down the tomatoes. They should lose all their raw moisture and turn into a thick paste before you add the liquids.
- If using dried kidney beans, soak them overnight and boil them separately with a bay leaf until perfectly tender before starting this recipe. Canned beans are an excellent and traditional shortcut.
- Mashing about a quarter cup of the beans against the side of the pot while simmering naturally thickens the stew, creating a heartier, more luxurious texture without requiring any flour or cornstarch.
- Do not substitute light coconut milk in this recipe. The dish relies on the rich fats of full-fat coconut milk to create its signature creamy mouthfeel and to carry the oil-soluble spices.
Storage
Refrigerator: 4 days — Flavors deepen significantly after resting overnight. Store in an airtight container.
Freezer: 3 months — Freeze in portioned containers. Coconut milk may separate slightly upon thawing but will come back together when reheated gently.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently, until warmed through. Add a splash of water if the gravy has thickened too much.
