Kidney Bean and Potato Curry with Spinach

This recipe is a take on a dish that Rob’s mother often cooks when we are all together. It is a delicious potato and bean curry and while mine is not quite like hers it is still very yummy if I may say so myself.

This is a great mid week (or any time of course) meal which won’t break the bank as it uses a lot of staple ingredients and canned goods. Potaotes, beans and chopped tomatoes are all great pantry staples most people keep at home and they form the base of this flavourful dish which lends it’s spices from South Asian and Indian cooking. I have also added spinach for some extra goodness and nutrients but you could use any leafy green here that wilts nicely. Kale, chard or beet greens would be other good options. I’m happy to say as well that it is easy to make and it will satisfy in the autumn chill!

If you want more budget friendly meal ideas check out these sauerkraut fritters and this zingy kale, leek and cannelini bean soup that were also featured in this video along with this curry.

Malin x

Bean and Potato Curry with Spinach

Serves 6

INGREDIENTS:

2 small or 1 large red onion, sliced into half moons

4 large garlic cloves

1 tbsp cooking oil, I use rapeseed or avocado

2 tsp cumin seeds

1,5 can (600 g) finely chopped tomatoes

1,5 tbsp curry powder

1,5 tsp garam masala

1,5 cups of water

1 vegetable stock cube

550 g boiled potatoes

2 cans of kidney beans, drained and rinsed

100 g baby spinach

Serve with:

Rice or flat bread

METHOD:

Peel and slice the onion into halfmoons. Also peel the garlic cloves and slice them into thin slivers.

Heat the oil in a dutch oven or good sized pot. Once hot sprinkle in the cumin seeds and cover them in the oil. Leave for a couple of minutes on a medium low heat until they are shimmering and have turned a deeper golden colour.

Add the onion and sauté for 3-4 minutes, until softened and a little golden around the edges. Then add the sliced garlic and sauté for another minute, until fragrant.

Pour in the chopped tomatoes and water. Sprinkle in the curry powder and garam masala. Mix well and turn up the heat.

Add in the potatoes and beans and mix them through the gravy. Bring to a boil and then reduce to a simmer and leave to cook for 10 minutes like this. This will allow the flavours to come together nicely.

Finally take off the heat and fold through the spinach until it wilts.

Serve with rice or flat bread and a salad.