Spicy Kale and Bean Stew with Coconut Coriander Rice

Ingredients

• 200 g, chopped kale
• 400 g, rinsed and drained canned black beans
• 1 medium, diced onion
• 2 medium, diced carrot
• 4 cloves, minced garlic
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 500 ml vegetable broth
• 200 ml coconut milk
• 200 g brown rice
• 1/2 bunch, chopped fresh coriander
• 1, juiced lime
• to taste salt
• to taste black pepper
• as needed water

Steps

1. 1. In a large pot, sauté the diced onion and carrot in a small amount of water over medium heat for about 5 minutes, or until softened.
2. 2. Add the minced garlic, cumin, and cayenne pepper to the pot, stirring for an additional minute until fragrant.
3. 3. Add the chopped kale to the pot, pouring in the vegetable broth and coconut milk. Bring the mixture to a simmer.
4. 4. Add the rinsed black beans and cook for 15-20 minutes, allowing the stew to thicken. Season with salt and black pepper to taste.
5. 5. While the stew simmers, rinse the brown rice under cold water. In a separate pot, combine the rice with 400 ml of water. Bring to a boil, then reduce to a low simmer and cover for 30 minutes, or until the rice is tender and water is absorbed.
6. 6. Once the rice is cooked, stir in the chopped fresh coriander and lime juice for added flavor.
7. 7. Serve the Spicy Kale and Bean Stew over a bed of Coconut Coriander Rice, garnished with additional coriander if desired.

Notes

• The cayenne pepper adds a mild kick, adjust according to taste.

Substitutions

• If you prefer, replace black beans with kidney beans or pinto beans.