Maharage ya NaziBeans in Coconut Milk

Name: Maharage ya Nazi (Beans in Coconut Milk)
Prep time: 8 h 20 min
Cook time: 1 h 30 min
Total time: 9 h 50 min
Yield: 4
Cuisine: Tanzania
Ingredients: 350 g Red Kidney Bean (soaked overnight and drained); 1400 ml Water; 30 ml Vegetable Oil; 160 g Onion (finely chopped); 12 g Garlic (crushed); 220 g Tomato (finely chopped); 8 g Curry Powder; 3 g Turmeric Powder; 450 ml Coconut Milk; 9 g Salt; 20 g Fresh Coriander (finely chopped)

Tender beans simmered in a softly spiced coconut sauce are a comforting everyday meal on the coast. The finished dish is creamy, savory, and especially good with rice or firm cornmeal porridge.

Prep

8h 20m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

475kcal

Calories

12g

Protein

35g

Fat

35g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Beans

350g
Red Kidney Bean (soaked overnight and drained)
1.4l
Water

Sauce

30ml
Vegetable Oil
160g
Onion (finely chopped)
12g
Garlic (crushed)
220g
Tomato (finely chopped)
8g
Curry Powder
3g
Turmeric Powder
450ml
Coconut Milk
9g
Salt
20g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Cover the soaked red kidney beans generously with fresh water, bring to a full boil, and boil for at least 10 minutes.
02
Reduce to a steady simmer and cook until the red kidney beans are completely tender, adding hot water as needed. Drain.
03
Heat the vegetable oil in a pot over medium heat and cook the onion until soft.
04
Add the garlic and tomato and cook until the tomato breaks down.
05
Stir in the curry powder, turmeric powder, salt, and black pepper.
06
Add the cooked red kidney beans and coconut milk and simmer until the sauce is creamy and the beans are hot throughout.
07
Finish with the fresh coriander and serve.

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