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Cannellini Bean and Spinach Curry

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?

20 minutes

What’s the serving size?

Serves 4

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?

  1. 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. 
  2. 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.
  3. Serve over a bed of rice garnished with toasted sesame seeds.

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