Kenyan Maharagwe – Red Kidney Bean Coconut Curry

⏱ 50 min · Serves 4

Maharagwe is the kind of deeply comforting, fragrant Kenyan staple that makes you wonder why you ever ordered takeaway. Creamy coconut milk wraps around tender red kidney beans with warm spices, tomato and a hint of chilli – ready in under an hour and even better the next day.

Per serving: 340 kcal · 14.0g protein · 36.0g carbs · 16.0g fat

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 ripe tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (or to taste)
• 2 x 400g tins red kidney beans, drained and rinsed
• 400ml tin full-fat coconut milk
• 150ml water
• 1 tsp salt, plus more to taste
• Juice of ½ lime
• Small handful fresh coriander, roughly chopped
• Steamed white rice or chapati, to serve

Method

1. Heat the oil in a large deep pan over medium heat. Add the onion and cook for 8–10 minutes, stirring often, until soft and golden.
2. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in the tomatoes and cook for 5 minutes, mashing them down gently, until they break down into a thick paste.
4. Add the cumin, coriander, turmeric, smoked paprika and cayenne. Stir well and cook the spices for 2 minutes.
5. Add the drained kidney beans and stir to coat them in the spiced tomato base.
6. Pour in the coconut milk and water. Stir, bring to a gentle simmer, then reduce the heat to low.
7. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the beans are very tender. Add a splash more water if it gets too thick.
8. Season with salt, then squeeze in the lime juice. Taste and adjust seasoning.
9. Scatter over fresh coriander and serve hot with steamed rice or warm chapati.