High Iron Red Kidney Bean & Sweet Potato Swahili Curry, with toasted Ginger & Dhania By Chef Kiran Jethwa
Bringing chefs and science together, CGIAR and the Chefs’ Manifesto are kicking off CGIAR Science Week in Nairobi, Kenya with a lunch to remember.
Local chef Kiran Jethwa and his team at the Good Food Company have created a menu showcasing delicious, diverse, climate-resilient local foods. These recipes tell the story of crops and communities that are critical to food systems in Kenya and the wider African continent.
**Allergens: Coconut, Coriander (fresh), could contain traces of nuts
Ingredients:
- 0.5g cloves
- 0.5g cinnamon
- 25 gms onion
- 10 gms crushed garlic
- 10 gms crushed ginger
- 30 gms coconut milk
- 5 gms curry powder
- 50 gms Red kidney beans pre soaked and cooked
- 50 gms sweet potatoes peeled and cubed
- 5 gms dhania/coriander
- 5gms salt
- 5gms sugar
- 10 gms oil
Method:
Heat oil and add the clove and cinnamon.
Saute the chopped onion garlic and ginger in oil until soft and beginning to carmalise.
Add the curry powder.
Add in the coconut milk and bring to a simmer.
Add in the cubed sweet potato and beans.
Season with salt and sugar.
Finish with fresh dhania just before serving.
