Maharagwe Recipe (Kenyan Coconut Red Bean Stew)

Name: Maharagwe Recipe (Kenyan Coconut Red Bean Stew)
Total time: 40 min
Ingredients: 4 1/2 cups cooked red kidney beans, or 1 1/2 cups raw beans soaked and cooked; 2 tablespoons oil, peanut oil for authenticity; 2 medium onions, chopped; 1 jalapeño or other hot pepper, seeded and minced, or 1/4 to 1/2 teaspoon ground cayenne; 2 cloves garlic, minced; 1 teaspoon mild curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground coriander; 1 teaspoon salt, plus more to taste; 1 can (400 ml) diced tomatoes, or 2 cups diced fresh tomatoes; 1 can (400 ml) full-fat coconut milk, not light; Chopped coriander, to garnish (optional)

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Red kidney beans simmered with onion, tomato, chilli and spices in coconut milk. Serve with ugali, rice or flatbread. Ready in about 40 minutes.

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Ingredients

4 1/2 cups cooked red kidney beans, or 1 1/2 cups raw beans soaked and cooked
2 tablespoons oil, peanut oil for authenticity
2 medium onions, chopped
1 jalapeño or other hot pepper, seeded and minced, or 1/4 to 1/2 teaspoon ground cayenne
2 cloves garlic, minced
1 teaspoon mild curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon salt, plus more to taste
1 can (400 ml) diced tomatoes, or 2 cups diced fresh tomatoes
1 can (400 ml) full-fat coconut milk, not light
Chopped coriander, to garnish (optional)