Spinach and Bean Coconut Masala
Ingredients
- 3 chopped scallions
- 1 red pepper or courgette
- 1.5 tablespoon oil
- 1 x 400g tin of chickpeas
- 1 x 400g of mixed beans
- 1 x 400ml tin of full fat coconut milk
- 100g baby spinach
- juice of 1/2 a lime
Paste
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 cloves of garlic
- a thumb-size piece of ginger
- 1/2 a red chili
- a bunch of fresh coriander (50g)
- 1 heaped teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1.5 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato puree
- 1 x 400g tin of chopped tomatoes
To serve
- 2 tablespoons soy or coconut yoghurt
- Handful of cashew nuts
- chilli flakes
Preparation
In a dry frying pan, put in the cumin and coriander seeds and fry for 3-5 minutes on high heat until the cumin seeds start to pop, stir regularly. Peel the garlic and ginger.
To make your paste, blend together the garlic, ginger, chilli, the stalks from the fresh coriander, garam masala, smoked paprika, salt, tomato puree, the toasted cumin and coriander seeds as well as the tin of chopped tomatoes in a blender until smooth.
Chop the scallions into small slices, cut the pepper or courgette into small bite-sized pieces and fry on high heat until it starts to brown, for about 5 mins.
Drain and rinse the chickpeas and beans.
Add the beans and chickpeas, coconut milk and paste and bring to the boil, reduce heat and leave to simmer for 5 mins.
Add the spinach and lime juice.
Garnish with cashew nuts and chilli flakes and enjoy!
