Rich and Creamy Three-Bean Coconut Curry

Ingredients

• 1 tablespoon avocado oil
• 2 tablespoons Esmen’s Curry Powder
• 1 small onion, chopped
• 1 small shallot, chopped
• 1 stalk green onion, chopped
• 3 gloves garlic, crushed
• 1 tablespoon ginger, finely chopped
• 1 medium tomato, chopped
• 1 large bell pepper, chopped
• ½ teaspoon scotch bonnet pepper, chopped
• 1 can (13.5 ounce) coconut milk
• 1 teaspoon Trader Joe’s 21 Seasoning Salute
• 1 can (13.5 ounce) chickpeas, rinsed and drained
• 1 can (13.5 ounce) red kidney beans, rinsed and drained
• 1 can (13.5 ounce) black-eyed peas, rinsed and drained
• Salt and pepper to taste
• 3 tablespoons fresh cilantro leaves, finely chopped

Instructions:

1. In a larger skillet, heat oil over medium heat.  Add 1 tablespoon Esmen’s Curry Powder, stir for 1 minute.
2. Add onion, shallot, green onion and cook for 2 minutes.  Then add garlic, ginger and scotch bonnet pepper and cook for another 2 – 3 minutes.
3. Add coconut milk, salt, pepper, Trader Joe’s 21 Seasoning Salute, and the rest of Esmen’s Curry Powder and cook for 5 minutes.
4. Now add chickpeas, red kidney beans and black-eyed peas and cook with cover for another 10 – 15 minutes on low heat.
5. Add cilantro and stir together for 1 minute.
6. Serve with your favourite side dish.