Maharagwe (Kidney Beans in Coconut Milk) on Rice Cakes

Ingredients

• 1 can Kidney beans
• 1 can Coconut milk
• 1 medium Onion
• 1 medium Tomato
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Curry powder
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8 Rice cakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain and rinse the kidney beans.
2. 2Sauté onion, garlic, and ginger until fragrant.
3. 3Add chopped tomatoes and cook until softened.
4. 4Add kidney beans, coconut milk, curry powder, cumin, salt, and pepper.
5. 5Simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
6. 6Serve the maharagwe warm over rice cakes.

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