RecetasKenyaKenyan Maharagwe with Coconut Milk

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Kenyan Maharagwe with Coconut Milk

A hearty and flavorful vegetarian stew made with red kidney beans simmered in a rich, creamy coconut milk sauce with tomatoes, onions, and aromatic spices.

Tiempo de Preparación15 minutes
Tiempo de Cocción40 minutes
Tiempo Total55 minutes
Porciones5
DificultadEasy
Kenyan Maharagwe with Coconut Milk - Kenya traditional dish

🧂 Ingredientes

  • 2 cups Red kidney beans(cooked or canned, rinsed)
  • 1 can (13.5 oz) Coconut milk(full-fat)
  • 1 large Onion(finely chopped)
  • 2 medium Tomatoes(diced)
  • 3 cloves Garlic(minced)
  • 1 inch Ginger(grated)
  • 2 tbsp Vegetable oil
  • 1.5 tsp Curry powder
  • 1 tsp Cumin
  • 0.5 tsp Turmeric
  • 0.25 tsp Cayenne pepper(or to taste)
  • to taste Salt
  • 1/4 cup Cilantro(chopped, for garnish)

💡 Consejos de Profesional

  • For a quicker version, use canned beans.
  • Adjust the spice level by adding more or less cayenne pepper.
  • If you prefer a smoother sauce, you can blend some of the tomatoes before adding them.

Ideas de "Twist"

Inspiración para tu propia versión de esta receta

  • Add other vegetables like chopped bell peppers or spinach.
  • For a non-vegetarian version, add cooked chicken or beef.
  • Use black-eyed peas or other types of beans instead of kidney beans.

🏷️ Etiquetas

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