This vegan curry packs a lot of flavour and is super-quick and easy to make, in fact you’ll have dinner on the table in just 20 minutes!
How long will it take?
What’s the serving size?
What do I need?
1 ½ tbsp olive oil
1 medium red onion, finely diced
4 cloves garlic, finely diced
1 tsp freshly grated ginger
1 tsp ground turmeric
1 tsp ground coriander seeds
1 red chilli, deseeded and finely diced
1 tsp hot paprika
1 tomato, finely diced
2 tbsp tomato puree
2 x 400 g cannellini beans
¼ cup coriander leaves, finely chopped
150 g baby spinach leaves
2 cups water
Salt, to taste
Freshly ground black pepper, to taste
Toasted sesame seeds, to garnish
How do I make it?
Heat a frying pan over medium heat and add olive oil. Add onion and garlic and saute until translucent. Add ginger and cook for a further 30 seconds. Reduce heat to low, and add turmeric, coriander seeds, chilli, and paprika and cook for 1 minute.
Toss in tomato and tomato puree and cook for a further 1 minute. Add beans, stir well to combine, then add coriander leaves, spinach, and water. Cook over low heat for 5 minutes. Taste, and season if desired.
Serve over a bed of rice garnished with toasted sesame seeds.