1 can Kidney Beans, rinsed and drained
1 can Coconut Milk
1/2 cup Vegetable Stock or Water
1 Onion, minced or chopped
2 or 3 Tbs. Fresh Ginger, grated
2 or 3 cloves Garlic, pressed or minced
2 Tbs. Olive Oil
1 Medium Tomato, chopped
1/2 cup Squash or Zucchini, grated
2 Tbs. Fresh Lemon Juice to Taste (add more to complement ginger, if
desired)
Salt and Pepper to Taste
Unsweetened Grated Coconut (Optional Garnish)
Instructions:
Place kidney beans, coconut milk, and stock or water in large saucepan
over medium
heat.
In separate skillet, saut� onion, ginger, and garlic in warmed olive
oil. When onions
are soft, add tomato, grated squash or zucchini, and lemon juice. Saut�
until all
ingredients are warmed through, about 4 to 8 minutes. Add the saut�ed
vegetables to the
bean and coconut milk mixture and reduce heat to simmer for about 20
minutes.
Sprinkle individual portions with unsweetened coconut, if desired, and
serve warm.
