Anya Bell
BAHons, Prekure - Health Coach, Nutritional Science
Ingredients
- Approx 400g red kidney beans, drained and rinsed
- 1 medium red onion, finely sliced
- 1 Tbsp ghee
- 1 garlic clove, crushed
- 2 Tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp each sea salt and cracked pepper
- ¼ tsp chilli powder (optional) to taste
- Approx 300ml coconut cream
To Serve
- Roast kumara
- Fresh salad or veggie sticks
Instructions
1. Heat the ghee in a small saucepan
Add the onion and sauté until it softens.
2. Add spices
Add garlic, ginger and spices.
3. Stir to coat the onion
Stir the spice/onion mix to coat the onion and toast the spices.
4. Add red beans
Add red beans and stir to coat with spice mix.
5. Add coconut cream
Add coconut cream and stir to combine. Turn the heat down and bring to a
bubble, squashing the red beans as you stir. It is ready as soon as you are
happy with the consistency.
6. Ready to Serve
Serve with grains (rice, bulgur wheat, couscous or quinoa), or roast kumara/sweet potato and some fresh salad vegetables.
Recipe Notes
- Involve your children with draining the beans, and measuring out the spices. Older children or adolescents can be in charge of preparing the salad ingredients.
- **Family Style service: make all the components of the meal available to everyone to serve themselves in any order or quantity they prefer (be mindful of sharing what is available). Serving meals family style is a proven method for children to learn to eat a wider diet through positive mealtime experiences and autonomy.
- This is a quick and easy meal or lunch with a creamy taste and texture that young children enjoy!
A bit more about the master chef behind this recipe…
Anya has been feeding hungry learners for many years and her focus is on developing healthy, informed, responsible and positive relationships between children and their food and eating.
Anya has studied Nutrition, with a focus on children and adolescents, and through her work as a cook and nutrition advisor in the early learning space, she has been able to practice and teach positive eating relationships (University of Idaho and Ellyn Satter Institute) through a lens of Reggio Emilia and Te Whariki.
With a family of five, Anya focuses on humble, nourishing and sustainable family meals that are satisfying, tasty and don’t break the budget. Just as our great-grandparents once did.
Anya is currently developing menus and food education for Libelle Group. When she is not in the kitchen, browsing food ideas or reading cookbooks, Anya loves wandering in nature with her dog, Charlie.
You can find Anya at Anya Bell.
