Kidney Bean and Spinach Curry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is easy and quick and tasty - adapted from an Australian Table magazine Ingredients:
1 tablespoon oil |
1 onion, finely chopped |
2 garlic cloves, crushed |
2 -3 teaspoons ground cumin |
1 teaspoon ground red chili pepper |
1 (400 g) can red kidney beans, drained and rinsed |
1 (400 g) can brown lentils, drained and rinsed |
1 (400 g) can diced tomatoes |
300 g baby spinach |
Directions:
1. Heat oil and cook onion and garlic for 5 minutes.
2. Stir in spices and cook for 2 minutes till fragrant.
3. Add beans, lentils and tomatoes and bring to the boil.
4. Simmer for 6 minutes till thickened.
5. Add spinach and cook till it is wilted.
6. Season to taste and serve with crusty bread.
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