Kidney Bean, Bell Pepper & Carrot Coconut Curry with Cilantro Naan

Directions

1. Wash and dry all fresh produce.
2. Drain and rinse the kidney beans in a colander and let them drain further.
3. Peel and dice the onion and carrot; place them in a small bowl.
4. Preheat a medium saucepan over medium heat.
5. Trim, seed, and dice the bell peppers; add them to the onion and carrot bowl.
6. When the pan is hot, swirl in the oil, then add the vegetables with a pinch of salt and cook until they soften, 4–5 minutes.
7. Mince the ginger and garlic and dice the tomatoes; add these to the bowl of reserved vegetables.
8. Add the ginger, garlic, tomatoes and spices to the pan; cook briefly, stirring often until fragrant, about 1 minute.
9. Stir in the kidney beans, the coconut milk, and a splash of water; simmer until the curry thickens and beans are tender, about 10 minutes. Then stir in half the cilantro and remove from heat.
10. Meanwhile, broil the naan in the oven until toasted and lightly browned, flipping once, about 1–2 minutes; brush with a little oil and sprinkle with remaining cilantro, then cut into wedges.
11. Serve the curry with naan on the side and enjoy.