Mushroom & Kidney Bean Coconut Curry

Ingredients

• 1 1/3 cup long-grain white rice
• 2 tsp vegetable oil
• 1 medium onion
• 3 garlic clove
• 1 jalapeño
• 1 tsp grated fresh ginger
• 8.642 oz button mushrooms
• 1 Tbsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp salt
• 1 2/3 cup canned crushed tomatoes
• 1 2/3 cup canned full-fat coconut milk
• 1 1/3 cup cooked kidney beans
• 2 cup spinach
• 1/2 lime

Instructions

1. 1

   Cook the rice according to the package instructions.

2. 2

   Heat the oil in a large pot over medium-high heat. Cook the onion for 3 to 4 minutes, stirring often.

3. 3

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

4. 4

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

5. 5

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

6. 6

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