Curried Pinto Beans and Rice Kedgeree

This curried pinto beans and rice kedgeree is a delightful fusion dish that combines the comforting flavors of curry with the heartiness of pinto beans and rice. Perfect for a satisfying meal, it offers a balance of protein and spices that will tantalize your taste buds. Serve it warm for a nourishing lunch or dinner!

Ingredients

• 2 cups pinto beans (cooked)
• 1 cup basmati rice (rinsed)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 2 tbsp curry powder
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 cup peas (frozen)
• 0.5 cups cilantro (chopped)
• 1 medium lime (juiced)
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. In a large pot, heat a little oil over medium heat and sauté the chopped onion until translucent.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder and cook for another minute to release the spices' aroma.
4. Add the rinsed basmati rice, cooked pinto beans, vegetable broth, and coconut milk to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender.

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