Kenyan Coconut Bean Stew with Chapati

Ingredients

• 2 cans kidney beans, drained
• 1 tbsp vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can diced tomatoes
• 1 can light coconut milk
• 3 cups chopped spinach
• 4 prepared vegan chapati
• 1 lime
• Kosher salt

Steps

1. Cook onion in oil until golden, 7 minutes.
2. Add garlic, ginger, cumin and coriander and stir for 30 seconds.
3. Add tomatoes, coconut milk and beans and simmer until creamy, 15 minutes.
4. Fold in spinach until wilted, then season with salt and lime juice.
5. Warm chapati according to package directions and serve alongside.

Allergen note: Contains gluten and coconut. Check prepared chapati labels for other allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.