Slow Cooked Spicy Bean Curry Recipe

Cooking Directions

• STEP 1.In a large slow cooker, combine the soaked beans, diced tomatoes, onion, garlic, ginger, and spices.
• STEP 2.Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beans are tender.
• STEP 3.Stir in the coconut milk and cook for an additional 30 minutes.
• STEP 4.Serve the spicy bean curry over steamed rice or with warm naan bread.
• STEP 5.Garnish with fresh cilantro and a squeeze of lime juice, if desired.

Cooking Tips

• Soak the beans overnight or use canned beans for a quicker cooking time.
• Adjust the spice level by adding more or less chili powder and cayenne pepper.
• For a creamier curry, blend a portion of the cooked beans before adding the coconut milk.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave until heated through.
• Serve the leftover curry with fresh rice or bread for a quick and satisfying meal.