Spinach and Bean Curry
Ingredients:
1 tbsp Donegal Rapeseed Oil2 onions, roughly chopped
5 tomatoes, peeled and chopped
2 tins of red kidney beans, drained and rinsed
1/2 tsp cayenne pepper
1/2 tsp paprika
pepper
1 bunch spinach, washed and trimmed
125ml plain low-fat yoghurt
Instructions
1: Heat the oil in a saucepan and saute the onions over a medium heat until soft and translucent. Add the tomatoes and simmer for five minutes. Add the beans, cayenne pepper, paprika and pepper and simmer for a further five minutes.
2: Meanwhile, cook the spinach in a saucepan for a few minutes until the leaves just begin to wilt. Drain well and chop roughly.
3: Put the spinach in a serving dish, spoon the bean mixture on top and pour over the yoghurt. Serve on a bed of freshly-cooked rice.
Kcal
298 kcal per servingTop Tip
Substitute chickpeas or butterbens if you don’t have kidney beans.
