Beans in Coconut Sauce (Maharagwe Ya Nasi)

Maharagwe Ya Nasi is a popular dish in East Africa, especially in countries like Kenya and Tanzania. It is often served with Ugali, a staple food made from maize flour.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Beans in Coconut Sauce (Maharagwe Ya Nasi)

Cooking Method: Boiling, Simmering Cuisine: African Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Red kidney beans
• 1 can Coconut milk
• 1 medium Onion
• 2 clove Garlic cloves
• 2 tablespoon Tomato paste
• 1 teaspoon Curry powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 2 tablespoon Vegetable oil

Instructions

1. Soak the red kidney beans overnight in water.
2. Drain and rinse the beans.
3. In a large pot, heat vegetable oil over medium heat.
4. Add chopped onion and minced garlic cloves. Cook until onion is translucent.
5. Add tomato paste, curry powder, salt, and black pepper. Stir well.
6. Add the soaked beans and coconut milk to the pot. Stir to combine.
7. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
8. Remove from heat and let it rest for 5 minutes.
9. Garnish with fresh cilantro before serving.
10. Serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.