Kidney Bean and Spinach Curry

This is easy and quick and tasty - adapted from an Australian Table magazine
- Ready In:
- 25mins
- Serves:
- Units:
8
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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
- Heat oil and cook onion and garlic for 5 minutes.
- Stir in spices and cook for 2 minutes till fragrant.
- Add beans, lentils and tomatoes and bring to the boil.
- Simmer for 6 minutes till thickened.
- Add spinach and cook till it is wilted.
- Season to taste and serve with crusty bread.
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This dish was delicious and the presentation was fantastic! I had a friend over for dinner tonight and he raved about this dish. I served it along with some Indian potatoes and chicken and of course, some Naan bread. Will definitely make this dish again. Made for the Everyday is a Holiday tag, October, 2011.Reply
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