Spicy peanut & bean curry over rice
530 cals, 20p, 59c, 18f (per meal)
1 tbsp (15mL)
4 dash (1g)
1/3 cup (62g)
2 tbsp (32g)
1 cup(s) (237mL)
1/2 tbsp (3g)
3 clove(s) (9g)
2 medium whole (2-3/5" dia) (246g)
1 medium (2-1/2" dia) (110g)
1 can (448g)
1
Cook rice according to package instructions. Set aside.
2
Heat oil in a large skillet over medium heat. Add onions and garlic and saute until softened, about 10 minutes.
3
Add in tomatoes, cumin, crushed red pepper, and a hefty pinch of salt. Feel free to add more/less crushed red pepper depending on your preferred spice level. Stir and toast spices, about 1 minute.
4
Add in kidney beans, water, and peanut butter. Stir peanut butter into the water and break it apart and turn it into a sauce-like consistency. Cook for 5-8 more minutes until beans are heated through and sauce is bubbly.
5
Add rice to a plate and spoon the curry on top. Serve.