1 tbsp olive oil extra virgin
1 onion medium, finely chopped
2 garlic cloves large, crushed or minced
2 tomatoes large, washed, diced into small pieces
1½ tsp smoked paprika powder
½ tsp curry powder
2 cups kidney beans canned, drained
1 cup corn canned, drained
¼ cup vegetable stock no added salt
1 tsp salt sea salt
1 scallion washed, ends removed, finely chopped
A cup cilantro fresh, washed, finely chopped, leaves and stems
In a large pan, add olive oil over medium heat. Once heated, saute onions for a couple of minutes until they start to become lightly golden brown and translucent in appearance.
Stir in garlic, smoked paprika and curry powder. Cook on low heat while stirring for about a minute
Now, add tomatoes and cook for about three to four minutes or until the tomatoes are soft and mushy.
Next, stir in beans, corn kernels, stock and salt and cover the githeri mixture and reduce heat to low-medium. Simmer for about 8 minutes while you stir occasionally.
Garnish githeri with spring onion or scallion and cilantro.
Serve immediately while hot. It can be taken as breakfast or as a main meal.
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