dinner recipe · #03054
Coconut Sweet Potato Cilantro Pinto Bean Curry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 46 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 10
Prep18 min
Cook28 min
Inactive0 min
Total46 min
Ingredients
- 14 ozCanned Pinto Beans
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspVegetable Oil
- 6 ozRadish
- 2 cupsCoconut Milk Beverage
- 10 ozSweet Potato
- 1 tbspCurry Powder
- 3 tbspCilantro
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Pinto Beans. Chop the Yellow Onion, mince the Garlic, cut the Radish into bite-size pieces, and prepare the Coconut Milk Beverage, Sweet Potato, Curry Powder, Cilantro.
- Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Radish for 5 minutes, then add the Coconut Milk Beverage, Sweet Potato, Curry Powder, Cilantro and Table Salt.
- Stir in the Canned Pinto Beans and simmer the curry gently for about 23 minutes until the vegetables are tender and the sauce coats the Canned Pinto Beans.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 6.9 g
- Carbohydrates
- 39 g
- Fat
- 6.8 g
- Fiber
- 9 g
- Sodium
- 782.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.