Spinach and Black Bean Coconut Curry

For some reason, I find it really hard to source black beans here in Hamburg. I know all the Turkish/Asian stores have them, but I usually have to drive a bit and battle for a parking spot big enough to fit our FRV……for a loooong time, nothing could convince me the effort was worth it. Then, a health store opened up up the road from us! I popped in earlier this week and was thrilled to find a pack of dried black beans!

20150827_122250

So I trolled the Internet to see what I could whip up with these little babies, the pack of frozen spinach and a pack of carrots I had in the fridge. I came across this recipe on Connoiseurus veg (really, how clever is that name?!) and adapted it to make it oil free and used up all the veg I had left.

20150827_121903

20150827_130708

Serves: 8-12

 

Ingredients
  • 2 onion, diced
  • 6 garlic cloves, minced
  • 2 tsp. fresh grated ginger
  • 3 green (indian) chilis, minced/sliced (deseed for a milder version)
  • 2 cups dried black beans (or 4 cans of cooked black beans if you can find them), soaked and cooked
  • 500 g pack of frozen spinach, thawed
  • 6 small – medium carrots, chopped
  • 3 tomatoes chopped or diced (I was hungry so went for chopped!)
  • 4 tbsp. lime juice (I ran out of lime so used a concentrate instead)
  • 2x 400ml cans coconut milk
  • ½ cup water
  • 2 tbsp. roasted sambar powder (or garam masala)
  • 1 tbsp thai curry paste of your choice (I used green)
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cardamom
  • chili powder (optional or to taste)
  • Pepper to taste
  • optional: 1/2 cup fresh coriander (I had none, so left it out)
Instructions

  • In a pot, add the coconut milk with water. Allow it to heat thoroughly but not boil.
  • Add the thai paste and allow the paste to dissolve.
  • Add the carrots, onion, garlic, ginger, chili. Cook for about 5 minutes.
  • Add the tomatoes, beans and lime juice and cook for a few minutes.
  • Add the spices (sambar powder/garam masala, coriander, cardamom and chili powder). Bring to a simmer and lower heat. Allow to simmer over low heat for 10 minutes.
  • Stir in spinach and cook until heated thoroughly.
  • Season with pepper and add the coriander.

Serve with your grain of choice (I went with spelt).



sharing is caring!
facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Leave a Reply

Name and email are required. Your email address will not be published.