Kidney Bean and Spinach Curry

This is easy and quick and tasty - adapted from an Australian Table magazine

• Ready In: 25 mins
• Serves: 4-6

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.