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Tomato Bean Curry

Tomato Bean Curry

This is such an easy, flavorful, and versatile dish. Serve it with rice, on toast, or eat it straight up for a meal that we hope will become part of your regular routine. 




    • 2 tablespoons olive oil
    • 1/2 jalapeno pepper or birdseye pepper, finely sliced
    • 2 pints cherry tomatoes, cut in half
    • 1 tablespoon freshly grated ginger
    • 3 garlic cloves, grated
    • Salt
    • 1/3 cup coconut milk
    • Juice from 1 lime
    • Chopped cilantro
    • 1 1/2 cups of cooked Peruano beans






Heat olive oil in large saute pan and add chilies. Cook for 30 seconds. Add tomatoes, stir, and cook for 2-3 minutes. Add ginger and garlic and cook for 8 minutes or so, stirring occasionally. Season with salt.




Add the coconut milk and lime. Stir, then add chopped cilantro and let simmer for ~5 minutes. 



Add the beans. Stir, then cover and let simmer for another 5 minutes. 


Serve immediately. 


Adapted from Justine Doiron

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