Coconut Curry Black Beans with Tomatoes

By admin | June 19, 2011

1 onion, diced

3 cloves garlic, minced

1″ piece ginger, peeled and grated

2 15 oz cans black beans, rinsed and drained

1 14 oz can low-sodium diced tomatoes

1 14 oz can coconut milk

2 Tbsp (or less to taste) of yellow curry powder

juice and zest from 1 lime

1 bunch fresh cilantro and sliced lime for garnish

Saute onion in olive oil in a pot over medium-high heat for about 3 minutes.  Add garlic and continue cooking until aromatic.  Stir in the ginger and curry powder and keep cooking until it browns ever so slightly.  Then stir in the tomatoes and coconut milk.  Add the beans and let simmer for a few minutes.  Stir in the lime zest and lime juice and serve with fresh cilantro leaves and lime wedges.

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