Mushroom & Kidney Bean Coconut Curry

Kidney beans are the star of the show in this creamy curry recipe! They're high in protein, folate, iron and phosphorous, and overall this curry offers a considerable amount of iron per serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the package instructions.

Step 2

Next, add the garlic, jalapeño, and ginger and cook for another 2 minutes.

Step 3

In a large pot over medium-high heat, add the oil and onion. Cook for 3 - 4 minutes, stirring often.

Step 4

Next add in the mushrooms, garam masala, cumin, coriander, and salt and cook for 4 - 5 minutes, or until most of the liquid from the mushrooms evaporates.

Step 5

Add the tomatoes, coconut milk, and kidney beans. Stir and bring to a gentle boil. Cook uncovered for 5 - 8 minutes, stirring often. Then add in the spinach and stir until wilted.

Step 6

Before serving, squeeze in the lime juice. Serve with rice or naan, garnish, and enjoy!

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