Creamy Coconut Kidney Bean Curry

Heat vegetable oil in a large pot over medium-high heat.

Add chopped onion, minced garlic, grated ginger, curry powder, and crushed red pepper flakes to the pot. Cook until the onion softens, about 3 to 5 minutes.

To the pot, add canned crushed tomatoes, canned coconut milk, and drained and rinsed kidney beans. Bring the mixture to a gentle simmer and cook for about 10 minutes.

Finish the curry by stirring in chopped cilantro, salt, black pepper, and lime juice. Adjust seasoning to taste.