Low fat, spicy and packed full of good ingredients! It is also a vegan recipe, so makes a good change to be off meat and let the body have a rest. This recipe is popular in Africa and I understand it is particularly popular in Tanzania. Today I made this for the Victory Health & Food Group and nothing was left over. We decided to leave the salt out of the recipe, for those on a low salt diet (blood pressure) but you can always add a little for yourself.
2 tablespoons of olive oil
1 large onion chopped
1 green or red pepper chopped
8 tomatoes chopped
1 x 400ml can of coconut milk
1 x 410g can of kidney beans drained
800ml of water
100g of cooked brown rice
2 tsp of medium strength curry powder
2 chillis deseeded and chopped (use 1 chilli if you are not keen on heat)
Salt and pepper
Place the olive oil in a large pan let it melt, then add the onion and pepper for about 5 minutes on a moderate heat. Do not let the onions colour too much. Add the tomatoes, curry powder, chilli’s (if using) and fry for a further 3 minutes. Then add the coconut milk, kidney beans, salt and pepper and water. Cook for about 5 minutes, then add the rice and cook for a further 5 minutes until the vegetables are tender.