Coconut Rajma

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 tomatoes, chopped
1-1/2 cup kidney beans
1-1/2 cup coconut milk
salt, to taste
2 tablespoons cilantro, chopped


Cook onion, garlic, and green chili in the oil. When tender, add the spices followed by the tomatoes. When tomatoes soften, add beans and coconut milk. Cover and bring to a simmer. Cook until the tomatoes have dissolved and kidney beans are very soft. Season with salt and garnish with cilantro.

Serve with naan or basmati rice.