Bangkok Bean Curry is Easy, Vegan, Gluten-Free and Delicious
We bought the ingredients for this meal last week, knowing last-minute plans might divert us to ordering in our out. Not only is this one-pot meal delicious, it is made from ingredients that can languish in your cupboards for weeks. It’s like that next door neighbour who shows up at your door with a casserole on a day you just can’t even think about food gathering!
Like Baked Lemon Chicken, a recipe I posted earlier by popular InstaGram demand, Bangkok Bean Curry originated with ATCO Blue Flame Kitchen. It showed up in a “Fuss-Free Meals” feature in the Ottawa Citizen, and those dog-eared, yellow-from-overuse recipes are still going strong in my house. Hope you enjoy this one as much as we do!
- 1 Tbsp oil
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 3-4 tsp red curry paste
- 1 can (28 oz.) red kidney beans, rinsed and drained
- 1 can diced tomatoes (14 oz.)
- 1 can coconut milk (14 oz.)
- 2 Tbsp sugar
- 1 tsp grated lime peel
- 1/2 tsp salt
- 2 Tbsp fresh lime juice
- Hot cooked rice*
- Thinly sliced green onion (for garnish, optional)
- Heat oil in a saucepan over medium heat. Add onion, sauté for 5 minutes. Stir garlic (garlic in a jar works fine here too) and red curry paste; sauté 1 minute.
- Stir in beans, tomatoes, coconut milk, sugar, lime peel and salt. Bring to a boil.
- Reduce heat to simmer, uncovered, stirring occasionally, for 30 minutes. Stir in lime juice. Serve over rice and sprinkle with green onion. (Serves 4-6)
*We served this over basmati rice (after googling how to cook the rice in the portions that suited our family).