1 can Kidney Beans, rinsed and drained
1 can Coconut Milk
1/2 cup Vegetable Stock or Water
1 Onion, minced or chopped
2 or 3 Tbs. Fresh Ginger, grated
2 or 3 cloves Garlic, pressed or minced
2 Tbs. Olive Oil
1 Medium Tomato, chopped
1/2 cup Squash or Zucchini, grated
2 Tbs. Fresh Lemon Juice to Taste (add more to complement ginger, if
desired)
Salt and Pepper to Taste
Unsweetened Grated Coconut (Optional Garnish)
Instructions:
Place kidney beans, coconut milk, and stock or water in large saucepan
over medium
heat.
In separate skillet, sauté onion, ginger, and garlic in warmed olive
oil. When onions
are soft, add tomato, grated squash or zucchini, and lemon juice. Sauté
until all
ingredients are warmed through, about 4 to 8 minutes. Add the sautéed
vegetables to the
bean and coconut milk mixture and reduce heat to simmer for about 20
minutes.
Sprinkle individual portions with unsweetened coconut, if desired, and
serve warm.
