Estofado de Frijoles Rojos y Patatas

Instructions

1. Prepare the Ingredients

   Peel and dice the potatoes and carrots into bite-sized cubes. Finely chop the onion and mince the garlic. Drain and rinse the kidney beans if using canned beans.

2. Sauté the Aromatics

   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, curry powder, cumin, and paprika. Stir well and cook for another minute until fragrant.

3. Add the Vegetables and Liquid

   Add the diced potatoes and carrots to the pot and stir well to coat them with the spices. Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 20 minutes, stirring occasionally.

4. Add Coconut Milk and Kidney Beans

   Pour in the coconut milk and add the kidney beans. Stir well and let the stew simmer for another 10-15 minutes until the vegetables are tender and the flavors have melded together.

5. Adjust Seasoning and Finish Cooking

   Taste the stew and adjust the seasoning if necessary by adding more curry powder, salt, or pepper. Let it simmer for another 5 minutes to enhance the flavors.

6. Serve and Enjoy

   Ladle the stew into bowls and serve hot. Garnish with fresh herbs such as cilantro or parsley if desired. Enjoy with rice, bread, or on its own!