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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.
ð§ ææ
- 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)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
- 3
Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- 4
Add the diced tomatoes and cook for about 5 minutes, stirring occasionally, until they start to break down.
- 5
Pour in the coconut milk and add the cooked or canned red kidney beans. Stir well to combine.
- 6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
- 7
Season with salt to taste. If the stew is too thick, add a little water or more coconut milk.
- 8
Garnish with fresh chopped cilantro before serving.
- 9
Serve hot, traditionally with ugali or chapati.
ð¡ ããã®ã³ã
- âFor a quicker version, use canned beans.
- âAdjust the spice level by adding more or less cayenne pepper.
- âIf you prefer a smoother sauce, you can blend some of the tomatoes before adding them.
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- 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.