Name: Kidney bean and spinach curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1/2 teaspoon ground chilli; 2 x 400g cans red kidney beans, drained, rinsed; 400 gram can diced tomatoes; 200 gram baby spinach; crusty wholegrain bread, to serve

Kidney bean and spinach curry

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1 tablespoon oil

1 onion, finely chopped

2 clove garlic, crushed

2 teaspoon ground cumin

1/2 teaspoon ground chilli

2 x 400g cans red kidney beans, drained, rinsed

400 gram can diced tomatoes

200 gram baby spinach

crusty wholegrain bread, to serve

Method

1.Heat oil in a saucepan on medium. Cook onion and garlic for 5 minutes, stirring, until soft. Stir in spices and cook for another minute, until fragrant.

2.Add kidney beans and tomato and bring to boil. Reduce heat and simmer for 5 minutes.

3.Stir in baby spinach and cook for another 2 minutes, until wilted. Season to taste and serve with crusty bread.

Red kidney beans are high in dietary fibre, as well as being low in fat and low GI. Add them to seasonal soups and casseroles for all their nutritional benefits, and to help keep you feeling fuller for longer.
Note

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From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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