Zanzibari Beans With Coconut and Cilantro

Zanzibari cuisine is known for its exotic spices and flavors influenced by African, Arab, Indian, and Persian cultures.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Zanzibari Beans With Coconut and Cilantro

Cooking Method: Boiling, Simmering Cuisine: African, Zanzibari Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

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

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 15 ounce Canned kidney beans
• 1 cup Coconut milk
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Fresh ginger
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• ¹⁄₂ teaspoon Cayenne pepper
• ¹⁄₂ teaspoon Salt
• 2 tablespoon Cilantro leaves
• 1 tablespoon Lime juice

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened. Add garlic and ginger, cook for 1 minute.
2. Add cumin, coriander, turmeric, and cayenne pepper. Stir well.
3. Add coconut milk and bring to a simmer.
4. Add kidney beans and salt. Cook for 20 minutes.
5. Stir in cilantro leaves and lime juice.
6. Serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 30g10%

Sugars 4g

Protein 9g18%

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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.