Maharage (Kidney Beans in Coconut Milk)

1Preparation

1. Drain and rinse the beans.
2. Chop the onion and chili, crush the garlic, and grate the ginger and tomatoes.

2Cooking

1. Heat the oil in a pot and cook the onion until soft and pale golden.

   🔥 medium heat⏱ 7 min timer
2. Add the garlic, ginger, chili, turmeric, curry powder and cumin and stir for a minute.

   🔥 medium heat⏱ 1 min timer
3. Add the tomatoes and cook until thickened.

   🔥 medium heat⏱ 6 min timer
4. Add the beans, water and salt and simmer so they absorb the flavour.

   🔥 low heat⏱ 10 min timer
5. Stir in the coconut milk and keep on low heat, without a hard boil, until the sauce is thick and creamy.

   🔥 low heat⏱ 10 min timer

3Serving

1. Spoon the beans into a deep dish and sprinkle with coriander.
2. Serve with white rice and lime wedges.

💡 Tips & common mistakes

• Common mistake: boiling the coconut milk hard. It splits and turns grainy.
• Mash a few beans against the side of the pot to thicken the sauce naturally.
• If using dried beans, soak them overnight and boil until fully tender before you start.

🔁 Substitutions

• Black-eyed peas or chickpeas can replace the kidney beans.