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RED BEAN CURRY
makes 6 servings (if you would rather use canned beans, use 3 cans, and skip the hour of cooking)

1 tbsp grapeseed oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 lb dry kidney beans, soaked overnight then drained & rinsed (any other bean will work too) 6 cups water
1 tablespoon curry powder
1 cup coconut milk (full fat)
1 can diced tomatoes (about 1 3/4 cups), or fresh diced tomatoes
1 large sweet potato, cubed
2 teaspoons vegetable bouillon paste, or 1 veggie bouillon cube

Warm oil in a large dutch oven, then sauté the onions, garlic, and ginger on medium heat.
When the onions soften add the soaked kidney beans and water.
Bring to a boil, then reduce to a simmer and cook the beans with the lid ajar for 60 minutes.
Once the beans are cooked and tender, add the curry powder, coconut milk, diced tomatoes, sweet potato, and bouillon. Stir well, then cook for another 20 minutes, or until the stew has thickened and the sweet potatoes are tender.
Serve over coconut rice (recip...