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1
Begin by rinsing your beans after they have soaked for nearly 4 hours.
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2
Next add them to a pressure cooker, and add enough water to cover the beans by about 1 inch.
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3
Seal the pressure cooker, lock it in place, and place on the stove on medium to high heat until you get some steam coming out of it.
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4
Reduce the heat to medium/low and continue cooking for about 10-12 minutes.
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5
Remove the pressure cooker from the burner and set it aside on the stove, letting it come to room temperature, about 30 minutes.
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6
Then unlock the drop, drain, and your beans are now nice and tender.
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7
Next add the oil to a large nonstick skillet and bring this to a medium high heat.
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8
Toss in the onions, garlic, ginger, and Thai chili pepper.
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9
Cook for about 5 minutes, then toss in the coriander and curry powder.
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10
Give a good stir and take in all of the wonderful aromas.
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11
This is just a glimpse of what is to come.
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12
Add in the coconut milk, giving another good stir, and cook for a few minutes.
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13
Add in the beans, spinach, and peas.
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14
Gently fold the vegetables into the sauce, making sure you evenly coat everything.
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15
Continue cooking, stirring for about 8 more minutes.
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16
Season with salt, and squeeze the lime juice over the top.
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17
Give another good stir.
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18
Now you are ready to serve.
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19
This dish is creamy, spicy, and just overall delicious.
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20
This made a fairly large amount but that was great because I was able to pack it for lunch during the week.
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21
It gave me lots of energy, and more importantly, satisfaction in every bite.
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22
Hope you enjoy.
