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Kidney Bean Red Curry

This tasty recipe by Monica from "Model To Mum" is perfect for the stomach as it is both warming and nourishing.

Make a large batch and freeze some small containers - this is a perfect meal to defrost on those nights where you're too tired to cook!

Enjoy X

 

INGREDIENTS: 


1 tbs ricebran oil
I small onion
1 garlic clove minced
1 tsp sweet paprika
1/2 zucchini
1 can drained organic kidney beans
1 floret broccoli (dice the stem)
1 can crushed tomatoes
1tbs organic red curry paste
270ml coconut milk
1 cup cooked quinoa
- Goats milk yoghurt for serving - 

METHOD:

Using oil brown onion, sweet paprika and garlic in a medium saucepan on low heat. 
Add beans and vegetables and stir for two minutes.
Add tomatoes, red curry paste and coconut milk and bring to boil. 
Reduce heat and simmer for 10 mins. Stir through cooked quinoa and cook or a further two mins. 
Serve with a dollop of goat milk natural yoghurt.

 

 

 
 
 

Kidney Bean Red Curry

This tasty recipe by Monica from "Model To Mum" is perfect for the stomach as it is both warming and nourishing.

Make a large batch and freeze some small containers - this is a perfect meal to defrost on those nights where you're too tired to cook!

Enjoy X

 

INGREDIENTS: 


1 tbs ricebran oil
I small onion
1 garlic clove minced
1 tsp sweet paprika
1/2 zucchini
1 can drained organic kidney beans
1 floret broccoli (dice the stem)
1 can crushed tomatoes
1tbs organic red curry paste
270ml coconut milk
1 cup cooked quinoa
- Goats milk yoghurt for serving - 

METHOD:

Using oil brown onion, sweet paprika and garlic in a medium saucepan on low heat. 
Add beans and vegetables and stir for two minutes.
Add tomatoes, red curry paste and coconut milk and bring to boil. 
Reduce heat and simmer for 10 mins. Stir through cooked quinoa and cook or a further two mins. 
Serve with a dollop of goat milk natural yoghurt.