Zanzibari Beans with Coconut and Cilantro
Indulge in the vibrant and aromatic flavors of Zanzibar with this irresistible recipe for Zanzibari Beans with Coconut and Cilantro. A comforting blend of tender red kidney beans simmered in a luscious coconut milk base, this dish is infused with fragrant spices like turmeric, cumin, and coriander, alongside the zing of fresh ginger and garlic. A garnish of chopped cilantro and a splash of zesty lemon juice elevate the dish to perfection, making it a delightful balance of creamy and tangy notes. Ready in just 40 minutes, this vegan and gluten-free recipe is perfect as a hearty main or a lively side dish. Serve it with steamed rice or warm flatbread for a wholesome meal that will transport your taste buds straight to the spice markets of Zanzibar. Perfect for weeknight dinners or impressive entertaining, this one-pot wonder is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams red kidney beans
- 400 milliliters coconut milk
- 2 tablespoons oil (vegetable or coconut oil)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tomatoes, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder (optional)
- 1 teaspoon salt
- 3 tablespoons fresh cilantro (coriander leaves), chopped
- 1 tablespoon lemon juice
- 100 milliliters water
Instructions
Rinse the red kidney beans under cold water. If using dried beans, soak them overnight and cook until tender before beginning the recipe.
Heat the oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté until softened and lightly golden, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric, cumin, coriander, and chili powder (if using). Cook for 5-7 minutes until the tomatoes break down and the mixture becomes a thick, aromatic base.
Pour in the coconut milk and water, stirring well to combine.
Add the kidney beans and salt. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the beans to absorb the flavors.
Stir in the chopped cilantro and lemon juice. Adjust seasoning as needed.
Remove from heat and let the dish sit for a couple of minutes before serving.
Serve warm, garnished with additional cilantro if desired, alongside steamed rice or flatbread.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 637 mg | 14% | |
*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.
