5-ingredient Curry

750g/1lb 10oz cannellini beans (from tins or a jar), drained. Or chickpeas

3 tbsp curry paste

400g tin chopped tomatoes

5 blocks frozen spinach (about 200g/7oz)

½–1x 400ml tin coconut milk (depending on how creamy you’d like it to be)

Rice or chapati, to serve

Yoghurt, to serve

Salt and freshly ground black pepper

Tip the beans, curry paste, chopped tomatoes, spinach and coconut milk into a medium sized pan over a medium heat. Stir everything together well.
Bring to a gentle simmer then reduce heat and let cook away for 10 minutes, until the spinach is fully defrosted and the sauce is slightly thickened.
Taste and season with salt and pepper if needed (it will vary depending on the curry paste used). Serve with rice or chapati and yoghurt.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m