Kidney Bean, Bell Pepper & Carrot Coconut Curry with Cilantro Naan
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 mediumcarrots
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 2flatbreads or naan
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 2green bell peppers
- 2 (15 oz) canskidney beans
- 4tomatoes
- 1 mediumyellow onion
- chili powder
- garam masala
- salt
- turmeric, ground
- virgin coconut oil
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
Per serving
- Calories
- 691
- Protein
- 21g
- Carbs
- 78g
- Fat
- 36g
- Fiber
- 14g
- Sodium
- 544mg
Method
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