Bean and Spinach Korma

By Pilly

Cooking Time 20 minutes

Ingredients

• 2 teaspoons vegetable oil
• 1 small brown onion, chopped
• 1/2 red capsicum, chopped
• 2 tablespoons korma curry paste
• 1/3 cup vegetable stock
• 160 ml can coconut milk
• 400 g can cannellini beans, drained, rinsed
• 30 g baby spinach
• steamed basmati rice to serve

Preparation

Step 1

*Heat oil in a medium saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables are softened.

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

*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.

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

Serve with Basmati rice