Mushroom & kidney bean coconut curry

Kidney beans are the star of the show in this creamy curry recipe! They're high in protein, folate, iron and phosphorous, and overall this curry offers a considerable amount of iron per serving.

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Ingredients

Instructions

1. Cook the rice according to the package instructions.
2. In a large pot over medium-high heat, heat the oil and add the onion. Sauté for
   3-4 minutes, adding splashes of water if needed to deglaze the pan.
3. Meanwhile, prepare the garlic, jalapeño, and ginger. Then add these to the pot to cook for
   2 minutes. Stir often.
4. Next add in the mushrooms, garam masala, cumin, coriander, and salt and cook for
   4-5 minutes, or until the mushrooms have released their moisture and are soft. Add a splash of water if needed to prevent the spices from burning.
5. Add the tomatoes, coconut milk, and kidney beans. Stir and bring to a gentle boil. Cook for
   5 minutes, stirring often. Then add in the spinach and stir until wilted.
6. Before serving, squeeze in the lime juice. Serve with rice or naan, fresh cilantro leaves and extra lime wedges if desired. Enjoy!

Nutrition

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