Maharagwe Spiced Red Beans in Coconut Milk
Dive into the vibrant flavors of East Africa with Maharagwe, a comforting dish of spiced red beans simmered in luscious coconut milk. This wholesome recipe combines tender red kidney beans with a fragrant medley of curry powder, cumin, turmeric, and paprika, creating a rich and aromatic sauce. Fresh ginger, garlic, and tomatoes add depth to the dish, while a finishing garnish of cilantro brightens every bite. Perfectly paired with steamed rice or soft flatbreads, this one-pot wonder is both hearty and dairy-free, ideal for weeknight dinners or meal prepping. With its blend of bold spices and creamy coconut milk, Maharagwe is a flavorful journey you won’t want to miss!
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 1.5 cups Coconut milk
- 1 medium Onion
- 2 medium Tomato
- 3 cloves Garlic cloves
- 1 inch Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 3 cups Water
Instructions
Rinse the dried red kidney beans thoroughly and soak them in water overnight or for at least 8 hours. Drain and rinse when ready to cook.
In a medium-sized pot, add the soaked beans and 3 cups of water. Bring to a boil, reduce the heat to low, and simmer for about 45-60 minutes or until the beans are tender. Drain and set aside.
While the beans are cooking, finely chop the onion, dice the tomatoes, mince the garlic, and grate the ginger.
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the diced tomatoes, curry powder, ground cumin, turmeric, paprika, and salt. Cook, stirring occasionally, until the tomatoes break down into a thick sauce, about 5-7 minutes.
Pour in the coconut milk and stir well to combine. Simmer the sauce on low heat for 5 minutes to allow the flavors to meld together.
Add the cooked red kidney beans to the coconut sauce and stir gently to coat the beans. Simmer for another 10 minutes, allowing the beans to absorb the flavors.
Taste and adjust the seasoning with more salt, if needed.
Garnish with freshly chopped cilantro before serving. Enjoy the Maharagwe with steamed rice, flatbreads, or a side of your choice.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 57.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4021 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
