Main Ingredients:

1/2 Cup onions finely chopped
1/2 Cup green peppers (capsicum) chopped
1 tea spoon curry powder
1 tea spoon salt
1/4 tea spoon hot pepper
3 table spoons margarine or butter
1 cup fresh tomato, cut into 1/2 inch pieces
2amp;1/2 cups kidney beans
2 cups coconut milk
3 cups water
1/2 cup cooked rice
10 table spoons coconut

Cooking Preparation of the Recipe:

In a 3-quart saucepan:
Sauté: 1/2 cup ONIONS, chopped finely
1/2 cup GREEN PEPPERS, chopped finely
1 tsp. CURRY POWDER
1 tsp. SALT
1/4 tsp. PEPPER in
3 Tbs. MARGARINE OR BUTTER until soft but not brown.
Add 1 cup FRESH TOMATO cut in 1/2-inch pieces.
Simmer for two minutes longer.
Add: 2 1/2 cups KIDNEY BEANS (24-oz. can with liquid)
2 cups COCONUT MILK (see page 226)
3 cups WATER.
Simmer gently for 10 minutes.
Add 1/2 cup COOKED RICE.
Correct the seasonings to your taste.


Serving:
Serve one-cup portions in attractive soup bowls.
Garnish each bowl with 1 tsp. FINE SHREDDED COCONUT.

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