Bean and Spinach Korma

[Guest guest]

Bean and Spinach Korma

 

 

2 teaspoons vegetable oil

1 small brown onion, chopped

1/2 red capsicum (bell pepper), chopped

6 teaspoons korma curry paste

1/3 cup vegetable stock

160 ml (5 1/2 fl oz) can coconut milk

400 g (14 oz) can cannellini beans, drained, rinsed

30 g (1 oz) baby spinach

steamed basmati rice and pappadums, to serve

 

 

1. Heat oil in a medium saucepan over medium heat. Add onion and

capsicum (bell pepper). Cook, stirring, for 3 to 4 minutes or until

vegetables are softened.

 

2. Add curry paste. Cook, stirring, for 1 minute or until aromatic.

 

3. Add stock and coconut milk. Bring to the boil. Add beans. Reduce

heat to medium-low. Cook, stirring, for 4 to 5 minutes or until heated

through.

 

4. Stir in spinach. Cook for 1 minute or until spinach is just wilted.

 

5. Serve with steamed rice and pappadums.

 

 

Serves 2.