My two British food “heroes” are currently and unashamedly, Jamie Oliver and James Ramsden. The first needs no introduction but the second is a very talented blogger and this dish is loosely based on two recipes from his book “Small adventures in Cooking”.
- Olive oil, 20ml
- Onion, 1
- Chickpeas, 1/2 tin
- Red kidney beans, 1/2 tin
- Pinto beans, 1/2 tin
- Tomato puree, 1 Tbsp
- Spinach, 1/2 tin
- Coconut milk, 150ml
- Juice of 1 lemon
- Garlic clove 1
- Curry powder, 1 Tbsp
- Chilli, 1 pinch
- salt and pepper
The beans add a nice texture and plenty of protein to this version, but if you have trouble digesting them, just skip!
Melt the chopped onion in a bit of olive oil and season with salt and pepper.
Add the spices and the beans, then the drained spinach, the crushed garlic, the tomato paste and lemon juice.
Bring to a boil and let simmer for about 10 minutes. Pour in the coconut milk towards the end so it does not ever boil.
Serve hot with some naan bread or chapattis.
This curry is delicious re-heated and will keep for a few days in the fridge.
The greatness of this dish is that every ingredient is coming out of a tin and can be stored in your cupboard. Perfect when the fridge has been empty for days because of exam stress! Or just when work is getting out of hand…
I am leaving the country at dawn and throwing this recipe as a life-line to the three men of my life who are going to have to cook for themselves from tomorrow evening!…