Maharagwe Spiced Red Beans in Coconut Milk

Dive into the vibrant flavors of East Africa with Maharagwe, a comforting dish of spiced red beans simmered in luscious coconut milk. This wholesome recipe combines tender red kidney beans with a fragrant medley of curry powder, cumin, turmeric, and paprika, creating a rich and aromatic sauce. Fresh ginger, garlic, and tomatoes add depth to the dish, while a finishing garnish of cilantro brightens every bite. Perfectly paired with steamed rice or soft flatbreads, this one-pot wonder is both hearty and dairy-free, ideal for weeknight dinners or meal prepping. With its blend of bold spices and creamy coconut milk, Maharagwe is a flavorful journey you won’t want to miss!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans
• 1.5 cups Coconut milk
• 1 medium Onion
• 2 medium Tomato
• 3 cloves Garlic cloves
• 1 inch Ginger
• 2 tablespoons Vegetable oil
• 1 teaspoon Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Paprika
• 2 tablespoons Fresh cilantro
• 1 teaspoon Salt
• 3 cups Water

Directions

Step 1

Rinse the dried red kidney beans thoroughly and soak them in water overnight or for at least 8 hours. Drain and rinse when ready to cook.

Step 2

In a medium-sized pot, add the soaked beans and 3 cups of water. Bring to a boil, reduce the heat to low, and simmer for about 45-60 minutes or until the beans are tender. Drain and set aside.

Step 3

While the beans are cooking, finely chop the onion, dice the tomatoes, mince the garlic, and grate the ginger.

Step 4

In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 6

Add the diced tomatoes, curry powder, ground cumin, turmeric, paprika, and salt. Cook, stirring occasionally, until the tomatoes break down into a thick sauce, about 5-7 minutes.

Step 7

Pour in the coconut milk and stir well to combine. Simmer the sauce on low heat for 5 minutes to allow the flavors to meld together.

Step 8

Add the cooked red kidney beans to the coconut sauce and stir gently to coat the beans. Simmer for another 10 minutes, allowing the beans to absorb the flavors.

Step 9

Taste and adjust the seasoning with more salt, if needed.

Step 10

Garnish with freshly chopped cilantro before serving. Enjoy the Maharagwe with steamed rice, flatbreads, or a side of your choice.

Nutrition Facts

Serving size	(1746.2g)

Amount per serving	% Daily Value*
Calories	1225.2

Total Fat 30.1g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 5532.9mg	0%
Total Carbohydrate 197.2g	0%
Dietary Fiber 36.4g	0%
Total Sugars 57.3g
Protein 53.4g	0%

Vitamin D 0IU	0%
Calcium 462.3mg	0%
Iron 22.3mg	0%
Potassium 4021.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 16.8%

Carbs: 61.9%