Jamaican Kidney Bean Curry
A coconut-based kidney bean curry with a thick, lightly spiced sauce and a soft, balanced texture.
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Servings 4
Ingredients
- 200 g dried kidney beans or 2 × 400 g tins, drained
- 15 ml coconut oil
- or use vegetable stock instead
- 1 small onion chopped
- 4 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 spring onions chopped
- 2 medium tomatoes chopped
- 1 tsp ground coriander
- ¼ tsp cumin
- ¼ tsp turmeric
- 2 sprigs fresh thyme
- or ½ tsp dried
- 240 ml coconut milk
- 60 ml water or reserved cooking liquid
- 1 whole Scotch bonnet pepper or ¼ tsp cayenne
- ½ tsp salt to taste
Instructions
Cook the beans (if using dried)
- Soak beans in water for ~8 hours
- Drain and rinse
- Boil in fresh water for ~1 hour until tender
- Drain, reserving ~120 ml cooking liquid
Build the base
- Heat oil in a pan over medium heat
- Add onion and cook ~4 minutes until soft
- Add garlic and ginger
- Cook ~30 seconds
Add spices and veg
- Add spring onions, tomatoes, coriander, cumin, turmeric, and thyme
- Cook ~2 minutes, stirring
Combine
- Add beans, coconut milk, and water (or reserved liquid)
- Add Scotch bonnet
- Bring to a simmer
Finish
- Simmer for ~15 minutes until thickened
- Remove whole pepper (optional)
- Season to taste