Indonesian Curried Bean Stew

  • Pot of white or brown rice
  • 1-2 T olive oil
  • 1 yellow onion, diced or chopped
  • 1 large bell pepper, diced or chopped
  • 2-3 tsp. garlic, minced or pressed
  • 1 can light red kidney beans, undrained
  • 1-2 cans tomatoes (diced or crushed)
  • 1 can black beans, drained/rinsed
  • 1 can chickpeas, drained/rinsed
  • ¼-½ cup creamy peanut butter (or more to taste)
  • ½ – 1½ T curry powder (to taste)
  • 1 T ground cumin
  • 1-4 tsp. minced fresh ginger (to taste)
  • ¼ cup chopped fresh cilantro leaves (optional)
  • Dry roasted/salted peanuts
  • Salt and pepper to taste

Cook rice according to package directions.

Add oil to large pot and heat over medium heat. Add onion. Cook 3 or 4 minutes, until starting to soften, stirring occasionally. Add bell pepper. Cook 3 or 4 more minutes, stirring occasionally. Add garlic. Cook 30 to 60 seconds, until fragrant, stirring frequently.

Add tomatoes, and kidney beans with liquid, stir. Add chickpeas, black beans, peanut butter, curry powder, cumin, and ginger. Stir gently, until peanut butter is thoroughly blended. Drop heat to low. Simmer about 10-15 minutes. Turn off heat and stir in cilantro, or garnish individual servings with cilantro. Garnish with peanuts. Serve over rice.

Options: add additional chopped vegetables with the onions and bell pepper. Add water or broth to thin to desired consistency.

Adapted from Recipe Zaar