Creamy double bean curry
415 cals, 12p, 24c, 27f (per meal)
1/4 cup(s) (59mL)
1 tbsp (15mL)
1 can(s) (439g)
2 oz (57g)
4 oz (113g)
1 can (451mL)
1 roma tomato (80g)
2 tsp (4g)
1 tsp (3g)
2 tbsp (12g)
2 clove(s) (6g)
1
Heat oil in a saucepan over medium-high heat. Add the garlic, ginger, turmeric, coriander, and a pinch of salt and pepper. Cook for 1 minute, until fragrant. Stir in the chopped tomato, coconut milk, and water, then bring to a simmer.
2
Once simmering, add the green beans, white beans, and spinach. Reduce the heat to medium and cook for 4-5 minutes, or until the vegetables are bright and tender. If needed, add extra water to thin the mixture.
3
Season with salt and pepper to taste, and serve.