Coconut Kidney Bean Curry with Steamed Greens
Welcome back to another Kiah’s Kitchen recipe post, I’m sharing a super delicious, cheap and easy Coconut Kidney Bean Curry recipe!
I have been continuing to read and explore the principles of diet according to Chinese Medicine and taking a more holistic approach to health and wellness. The dietary changes I have been making combined with the continued acupuncture and Chinese herbs has really made all of the difference to my health.
I am focusing predominantly on hormonal health and balance as that is one of the areas I have been struggling with for the past few years. According to Chinese Medicine the kidney system is closely related to the western endocrine system and so to support hormone balance and reproductive health, it is necessary to take steps to support your kidneys. It is really interesting to learn how the organs are impacted by our lifestyle choices and the subsequent impact this has on various aspects of our health, it is quite a different approach to Western Medicine. The emotion associated with the kidneys is fear, so if you have weak kidneys, you are more likely to experience feelings of anxiety and panic (which makes sense given my anxiety). The taste associated with the kidneys is salt, so if you are craving salt it may also be a sign that your kidneys need a boost.
Over the past few months, I have implemented various diet and lifestyle changes to support my kidneys, under the guidance of my Chinese Medicine Practitioner. As a result of these changes and the ongoing treatments from Nashira, my menstrual cycles have gone from being irregular (ranging from 30 days to 45 days long) to being consistently 31 days long for a few months now, which has not happened in the previous 18 months that I have been tracking them! Furthermore, my skin has started to clear up, my sleep has improved and my body is now going through the hormonal changes that it should each month with the rise and fall in oestrogen and progesterone, I feel a lot more connected to my body and my cycle.
Some of the small changes I have made to support my kidneys, include reducing the amount of water I drink each day (I was drinking over 2.5 litres) as this can place stress on your kidneys. I have consistently been drinking a cup of Nettle tea everyday which is excellent for your kidneys and does not contain caffeine. I have also been incorporating a lot of kidney supporting foods into my diet, as well as receiving the acupuncture treatments and Chinese herbs.
According to the principles of Chinese Medicine kidney beans are excellent for supporting your kidneys and heart, in fact a simple meal of kidney beans, rice and vegetables can be an amazing boost for your kidney qi (how many times can I say kidney?). Of course anyone that knows me knows I can’t just stick to a simple meal, so I wanted to come up with something super flavourful and relatively easy that would support my kidney health. The result? This delicious Coconut Kidney Bean Curry with Steamed Greens – it ticks all the boxes! Great for your health, inexpensive, plant based, very nutritious, packed with flavour and easy to make. Whether you feel like your kidneys need a boost or not I definitely recommend giving this one a go, especially at this time of the year where it is important to provide your body with lots of nourishment before we move into winter.
All of the ingredients for this dish should be relatively easy to find, don’t skip on the curry leaves, they add so much flavour and can be found in the fresh herb section of any large supermarket or green grocer. If you make this recipe please let me know how you enjoyed it either on social media (@kiahs.kitchen) or via a comment below. Also please share this recipe with anyone you feel could benefit from it!
Until next time,
Coconut Kidney Bean Curry with Steamed Greens
This is a super simple yet flavourful dish, quick to pull together on a weeknight while still providing plenty of nutrition. Kidney beans are one of the most affordable options for a filling and healthy protein source.
- 2 400g cans of red kidney beans
- 1 400g can crushed tomatoes
- 1 whole brown onion
- 3 cloves garlic
- 1 3cm thumb of ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 sprigs fresh curry leaves
- 270 ml can of full fat coconut milk
- 1 tbsp olive oil
- 4 servings basmati rice
- 2 heads broccoli
- 200 grams green beans
- 1 bunch fresh coriander to serve
Set rice on to cook according to instructions (I use a rice cooker)
Peel and dice the onion, peel and mince the garlic and grate the ginger
Heat olive oil in a medium saucepan and sauté the onions on a medium heat until golden and translucent
Add minced garlic and grated ginger to saucepan and stir for a further one minute
Add turmeric, cumin, ground coriander, garam masala and fresh curry leaves (remove stalk) to the saucepan and stir for 30 seconds (add a little water to prevent sticking)
Drain and rinse kidney beans and add to the saucepan along with the can of crushed tomatoes (including their juice) and the can of coconut milk
Stir everything well, bring to a near boil then reduce to a simmer for 25 minutes
While the curry and rice is cooking, chop the broccoli into florets and top and tail the green beans
When the curry has 8-10 minutes of cook time remaining, place the broccoli and green beans in a steamer over medium heat and steam to your liking (I like mine with a little crunch left in them)
Serve rice onto plates, top with kidney bean curry and serve veggies on the side, finish everything off with a sprinkling of fresh chopped coriander
Leftovers can be stored in an airtight container in the refrigerator for up to three days.