Créé avec l’IA
Spicy Bean and Potato Curry
50 min 544 kcal par portion Moyen
Ingrédients
4 Portions
- pinto beans2 cups
- kidney beans2 cups
- potatoes4 medium
- peas1 cup
- onion1 large
- garlic3 cloves
- olive oil2 tablespoons
- curry powder1 tablespoon
- turmeric1 teaspoon
- cumin1 teaspoon
- cayenne pepper1 teaspoon
- coconut milk4 cups
- saltto taste
Instructions
- 1
Rinse and drain the pinto beans and kidney beans.
- 2
Peel and dice the potatoes into bite-sized pieces.
- 3
Finely chop the onion and garlic.
- 4
In a large pot, heat the olive oil over medium heat.
- 5
Add the chopped onion and garlic to the pot and sauté until they are soft and translucent.
- 6
Stir in the curry powder, turmeric, cumin, and cayenne pepper, and cook for another minute until fragrant.
- 7
Add the diced potatoes to the pot and stir to coat them with the spices.
- 8
Pour in the coconut milk and bring the mixture to a boil.
- 9
Reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender.
- 10
