Spinach and Bean Coconut Masala
Ingredients
- 1.5 tablespoon oil
- 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
- 1 heaped teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1.5 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato puree
- to serve with
- 2 tablespoons soy/ 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/ 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 & chickpeas, coconut milk and paste and bring to the boil, reduce heat and leave simmer for 5 mins. Add the spinach, lime juice
Garnish with cashew nuts and chilli flakes and enjoy
