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Kenyan Beans and Rice

 4 cups brown basmati rice, cooked
 2 (15 oz) small cans kidney beans
 1 (28 oz) can diced tomatoes
 1 small onion, chopped
 1 (13.5 oz) can coconut milk(for diabetics, use light coconut milk)
 3 tsp curry powder
 1 tsp extra virgin olive oil(for diabetics, use ¼ cup of vegetable broth )
 1 large clove garlic, minced
 salt, to taste
1

Cook the basmati rice according to package instructions.

2

In a pot, sauté garlic and onions in oil. Add 2 teaspoons curry powder and stir. Add tomatoes with juice and simmer for about ten minutes. Add the coconut milk and simmer for ten minutes. Taste the mixture and add another teaspoon of curry powder to your liking. Add drained beans.

3

Cover and simmer for 15-20 minutes, adding salt to taste. Serve over basmati rice.