Coconut Bean Soup

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.


Published by

Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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