Ingredients
-
1 tablespoon oil
-
1/2 cup onion, chopped
-
1/2 cup green pepper, chopped
-
1 teaspoon curry powder
-
1 teaspoon salt
-
1/4 teaspoon pepper
-
3 tablespoons butter or 3 tablespoons margarine, softened
-
1 cup tomatoes, fresh, seeded and cut into chunks
-
2 1/2 cups kidney beans, canned with liquid (or black-eyed peas)
-
2 cups coconut milk
-
3 cups water
-
1/2 cup cooked rice
-
1/2 cup coconut, shredded
Instructions
- In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes).
- Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
- Add the kidney beans with their liquid, the coconut milk, and water.
- Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
- Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.