Spinach & Red Bean Curry

Spinach is definitely among my favourite foods.  It is not only packed with flavour, vitamins and minerals but also adds a lovely dimension of texture. I find that it pairs perfectly with other ingredients like beans and chickpeas which just transcends the dish to another level of goodness.  This dish is oil-free however if you wish to add oil just add a splash before the cooking process and omit adding the initial splash of water while braising the onions.

Preparation time:  10 mins    Cooking  time: 20 mins       Serves:  4

Ingredients

• ¼ tsp mustard seeds
• 2 cloves
• 1 small cinnamon stick
• ¼ tsp  cumin seeds
• 1 cardamom pod (elachie)
• 1 sprig curry leaves
• 1 small onion finely chopped
• 2 bay leaves
• 1 tbsp (15ml) garlic paste 
• 1-2 tbsp (15ml-30ml) mild chili powder or paprika powder
• 1/2 tsp (2.5ml) coriander powder
• 1 tsp (5ml) cumin powder
• ½  tsp (2.5ml) garam masala
• ½ tsp (2.5ml) turmeric powder 
• 1 small/medium bunch spinach washed and sliced 
• 1 can chopped tomatoes 
• 1 can red kidney beans – drained and rinsed 
• Salt to season
• 1 tsp (5ml) pure nut butter (cashew, almond or macadamia)
• Fresh coriander leaves to garnish

Let’s Cook 🙂

Heat your pot over medium to hot heat.  When your pot is nice and hot, toss in the black mustard seeds, as soon as the seeds start to pop, turn down the heat, then add the  cloves, cinnamon sticks, cumin seeds, cardamom pods and curry leaves.  

Add a ¼ cup water – give the pot a swirl    

Then toss in the onions, bay leaves and garlic paste. Give it a quick stir. Turn up the heat.  

Let the onion braise in the water. When the water dries out –   Keep adding a splash of water until the onions are soft and golden brown. 

Turn down the heat.  Make sure there is no water in the pot.  Toss in the chili powder, coriander powder, cumin powder, garam masala and turmeric powder.  Stir for 30 seconds without water then pour in a quarter cup of water.

Toss in the spinach – give it a good stir.  As soon as the spinach starts to wilt, add the chopped tomatoes, red kidney beans and salt followed by a splash of water. 

Cover and simmer for 8-10 mins (adding a splash of water as and when required).   We are looking for a nice thickish gravy consistency.  After 4 minutes – spoon in nut butter. Give it a good stir and continue to cook.

When done, turn off the heat and serve with rice or rotis 
Variations:  for a creamy version microwave ¼ cup (60ml) cashew nuts in a quarter cup water for 2 minutes  – allow to cool then blitz in a blender with a quarter cup water until smooth.  Pour in cashew cream at the very last stage of the cooking process and simmer for 2 minutes.  When using this option, omit the nut butter.