East African Coconut Kidney Bean Curry (Maharagwe)

1. Start the rice first: combine 2 cups of long grain white rice with 4 cups of water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then lower heat to the minimum setting, cover with a lid, and cook for 15 minutes until the water is absorbed and the rice is tender.

2. While the rice cooks, dice the onion into small pieces. Mince the garlic cloves and grate 1 tsp of fresh ginger using a box grater or microplane.

3. Heat 2 tbsp of vegetable oil in a large skillet or saucepan over medium-high heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it turns soft and golden brown at the edges.

4. Add the minced garlic and grated ginger to the pan and stir for 30 seconds until you smell a strong savory aroma. Add the cumin, coriander, turmeric, smoked paprika, salt, and black pepper all at once and stir for another 30 seconds — the spices will coat the onion and turn deep orange.

5. Pour in the diced tomatoes with their juice and stir to deglaze the pan. Cook for 2-3 minutes until the tomato liquid reduces slightly and the mixture looks thick and saucy.

6. Drain and rinse both cans of kidney beans under cold water, then add them to the skillet. Pour in the full can of coconut milk and stir everything together. Bring to a gentle simmer over medium heat and cook for 5-6 minutes, stirring occasionally, until the curry thickens to a creamy consistency and the beans are heated through. The color should be a warm golden-orange.

7. Remove from heat, taste and adjust salt as needed, then stir in chopped fresh cilantro. Serve over the cooked white rice.