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Zanzibari Beans With Coconut and Cilantro

Zanzibari Beans With Coconut and Cilantro recipe

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.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
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
  • 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

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 30g10%
Sugars 4g
Protein 9g18%

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

Read it online: https://for-vegan.com/recipe/zanzibari-beans-with-coconut-and-cilantro/