Kenyan maharagwe: coconut kidney beans with rice

Ingredients

For 1 serving

• Cooked red kidney beans180 g
• White rice45 g
• Coconut milk50 ml
• Tomatoes120 g
• Onion40 g
• Garlic1 clove
• Curry powder1 teaspoon
• Spinach100 g
• Cilantro4 g
• Sunflower oil5 g
• Saltto taste

Method

1. Cook the rice in plenty of salted boiling water for 12–14 minutes, until tender; drain and keep covered.
2. Meanwhile finely chop the onion and garlic, chop the tomatoes, wash the spinach and rinse and drain the kidney beans.
3. Heat the sunflower oil in a saucepan over medium heat and fry the onion and garlic for 4–5 minutes, until the onion is golden; add the curry powder and stir for 30 seconds, then the tomatoes, and cook for 5 minutes, until they break down.
4. Add the beans and coconut milk, season with salt and simmer over low heat for 12 minutes, mashing a few beans with the ladle, until the sauce is thick and creamy.
5. Add the spinach and stir for 2 minutes, until wilted; serve with the rice and fresh coriander.