Cannellini Bean and Vegetable Curry
Cannellini Bean and Vegetable Curry
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- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1-2 tsp. vegetable oil or coconut oil
- 100g green beans, toped and tailed and finely chopped
- ½ Romano red capsicum or other red capsicum, finely sliced
- 5 cherry tomatoes, halved
- 1 can cannellini beans, well rinsed
- Large handful or two of shredded spinach or baby spinach
- 1 tsp. lemon juice
- Salt and pepper to taste
- Heat the oil in a non-stick saucepan. Add the spices from the pack, including the chilli for some heat and turn the heat down. Once the seeds are popping, add the beans and capsicum, including a little seasoning. Cook for 4 minutes.
- Add the curry from the pack, along with the cherry tomatoes, 100ml water and the spinach. Cook for a further 5 minutes. Add the lemon juice. Taste and adjust seasoning to taste and add more water if it looks a bit thick.
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1-2 tsp. vegetable oil or coconut oil
- 100g green beans, toped and tailed and finely chopped
- ½ Romano red capsicum or other red capsicum, finely sliced
- 5 cherry tomatoes, halved
- 1 can cannellini beans, well rinsed
- Large handful or two of shredded spinach or baby spinach
- 1 tsp. lemon juice
- Salt and pepper to taste
- Heat the oil in a non-stick saucepan. Add the spices from the pack, including the chilli for some heat and turn the heat down. Once the seeds are popping, add the beans and capsicum, including a little seasoning. Cook for 4 minutes.
- Add the curry from the pack, along with the cherry tomatoes, 100ml water and the spinach. Cook for a further 5 minutes. Add the lemon juice. Taste and adjust seasoning to taste and add more water if it looks a bit thick.
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