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If you are using dry kidney beans, preparation starts well in advance with soaking/sprouting them in salt water and then cooking. A quicker version is to use canned beans, well rinsed.
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Heat the butter or ghee in a skillet over medium-high heat, and cook the onions until lightly brown.
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Stir in ginger, and season with red pepper.
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Mix in cooked kidney beans, tomato sauce, and curry powder.
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Stir in the coconut milk and greens, and continue cooking until greens are wilted and all ingredients are heated through.
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Add salt to taste.