Zanzibari Beans with Coconut and Cilantro

Indulge in the vibrant and aromatic flavors of Zanzibar with this irresistible recipe for Zanzibari Beans with Coconut and Cilantro. A comforting blend of tender red kidney beans simmered in a luscious coconut milk base, this dish is infused with fragrant spices like turmeric, cumin, and coriander, alongside the zing of fresh ginger and garlic. A garnish of chopped cilantro and a splash of zesty lemon juice elevate the dish to perfection, making it a delightful balance of creamy and tangy notes. Ready in just 40 minutes, this vegan and gluten-free recipe is perfect as a hearty main or a lively side dish. Serve it with steamed rice or warm flatbread for a wholesome meal that will transport your taste buds straight to the spice markets of Zanzibar. Perfect for weeknight dinners or impressive entertaining, this one-pot wonder is sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams red kidney beans
• 400 milliliters coconut milk
• 2 tablespoons oil (vegetable or coconut oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 tomatoes, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder (optional)
• 1 teaspoon salt
• 3 tablespoons fresh cilantro (coriander leaves), chopped
• 1 tablespoon lemon juice
• 100 milliliters water

Directions

Step 1

Rinse the red kidney beans under cold water. If using dried beans, soak them overnight and cook until tender before beginning the recipe.

Step 2

Heat the oil in a large skillet or saucepan over medium heat.

Step 3

Add the finely chopped onion and sauté until softened and lightly golden, about 5 minutes.

Step 4

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

Step 5

Add the chopped tomatoes, turmeric, cumin, coriander, and chili powder (if using). Cook for 5-7 minutes until the tomatoes break down and the mixture becomes a thick, aromatic base.

Step 6

Pour in the coconut milk and water, stirring well to combine.

Step 7

Add the kidney beans and salt. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the beans to absorb the flavors.

Step 8

Stir in the chopped cilantro and lemon juice. Adjust seasoning as needed.

Step 9

Remove from heat and let the dish sit for a couple of minutes before serving.

Step 10

Serve warm, garnished with additional cilantro if desired, alongside steamed rice or flatbread.

Nutrition Facts

Serving size	(1273.9g)

Amount per serving	% Daily Value*
Calories	827.1

Total Fat 32.2g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3633.8mg	0%
Total Carbohydrate 132.1g	0%
Dietary Fiber 26.1g	0%
Total Sugars 44.6g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 374.3mg	0%
Iron 11.3mg	0%
Potassium 2485.7mg	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: 31.7%

Protein: 10.5%

Carbs: 57.8%