This is a weeknight go-to recipe in our house. It’s quick to make and provides a nice fiber and antioxidant punch. Kidney beans are typically thought of as a good fiber source, but they also are high on the list of antioxidants and the tomatoes, brown rice and red peppers also contribute. Curry powder, a mix of Indian spices such as turmeric, cumin, coriander, fenugreek and ginger, is known for its anti-inflammatory properties and its ability to aide in digestion. Plus, the coconut milk makes it rich and creamy while providing some nourishing and satisfying fats.

Ingredients

1 tablespoon extra virgin olive oil

2 medium onions, diced

1 tablespoon Indian curry powder

1 tablespoon bouillon

2 cans kidney beans, drained and rinsed

15 ounces jarred diced tomatoes

1 large bell pepper, preferably red, but any color will work, large dice

4 cups water

1 cup cooked brown rice

1 can full fat coconut milk

Directions

Sauté the onions in the olive oil for 5 minutes on medium-low heat. Add the bouillon, if using, and the curry powder and sauté for another 3-5 minutes or until the onions look translucent.
Stir in the beans, tomatoes, red pepper, and water. Bring to a simmer and cook for 10 minutes.
Add in brown rice and can of coconut milk and stir until combined.
Season with salt and pepper. Enjoy!

Notes:

As always, If possible, buy all organic ingredients. The onions are on the EWGs Clean 15 list, so that is the least important. If you want to skip the bouillon, you could use a box of stock instead of water or just add in extra sea salt. Canned tomatoes have a BPA lining that degrades as it is exposed to the acidity of the tomatoes so choose jarred when available. Curry powder varies widely especially in terms of spiciness. I like the Sweet Curry Powder from Penzey’s. It is full of flavor and mild enough for my 5 year old.