Ingredients:

• 2 x 16 oz tin – Red kidney beans (cooked)
• 2 x 16 oz tin – Hominy (cooked corn)
• (alternatively, soak 2 cups of dried Corn overnight and boil in a pressure cooker for 13 minutes)
• 1 x 16 oz tin – Coconut Cream
• 2 -medium size ripe tomatoes, diced
• 1 – medium size red onion, diced
• Fresh Lime juice
• 3 – hot fresh green chillies, chopped
• 1/2 tsp – Turmeric powder
• 1/2 tsp – cumin
• 1 tbsp – cooking oil
• chopped fresh green dhanias

Method:

1. Heat 1 tbsp cooking oil in a pot. Add cumin and turmeric.
2. As soon as the cumin starts to splutter, add the chopped onions and cook until golden.
3. Add the diced tomatoes and cook well until oil separates.
4. Add the ready cooked red kidney beans and the ready cooked Hominy, stir well and cook over low heat.
5. Add salt to taste, fresh green chillies, half of the fresh dhania and lime juice to taste.
6. Add the coconut cream just before serving, bring to a quick boil and serve.
7. Garnish with remaining dhania.

Recipe courtesy of Ashwin