MAHARAGE RECIPE | Kidney Beans in Coconut Milk | Maharagwe - East African Style Coconut Kidney Beans

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often more affordable and provide similar texture.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Almond milk is lower in calories and can mimic the creaminess.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is typically less expensive and has a neutral flavor.

green bell pepper

🥗Healthier: zucchini

💰Cheaper: carrots

Carrots add sweetness and are often more economical.

Heat oil in a pot over medium heat.

Add cumin seeds, fenugreek seeds, mustard seeds, curry leaves, and asafoetida; sauté until fragrant.

Stir in grated ginger and garlic, cooking for 1-2 minutes.

Add blended tomato, crushed green chilies, and tomato puree; cook until softened.

Mix in turmeric powder, Kashmiri chili powder, coriander powder, and salt; stir well.

Add the soaked and boiled kidney beans, coconut milk, kokum, and a little hot water to achieve desired consistency.

Season with cumin powder, lemon juice, and black pepper; stir to combine.

Simmer for 10-15 minutes, adjusting seasoning as needed.

Garnish with fresh coriander and extra coconut milk before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary