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Spinach, Coconut & Black Bean Curry Recipe

Name: Spinach, Coconut & Black Bean Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, (diced); 3 garlic cloves, (minced); 1 teaspoon freshly grated ginger; 1 serrano pepper, (minced); 2 (14 ounce) cans black beans, (rinsed and drained); 2 tablespoons lime juice; 1 (14 ounce) can coconut milk; 1/2 cup vegetable broth; 1 tablespoon garam masala; 1/4 teaspoon ground coriander; 1/8 teaspoon ground cardamom; Pinch cayenne pepper, (or to taste); Salt and pepper to taste; 5 ounces fresh spinach, (chopped); 1/4 cup fresh cilantro, (chopped); Cooked basmati rice, (for (I cooked mine with a pinch of turmeric))

Connoisseurus Veg

Tender black beans and spinach are simmered in rich coconut milk and Indian spices in this bowl-licking delicious spicy black bean curry.

Ingredients

1 tablespoon olive oil

1 onion, (diced)

3 garlic cloves, (minced)

1 teaspoon freshly grated ginger

1 serrano pepper, (minced)

2 (14 ounce) cans black beans, (rinsed and drained)

2 tablespoons lime juice

1 (14 ounce) can coconut milk

1/2 cup vegetable broth

1 tablespoon garam masala

1/4 teaspoon ground coriander

1/8 teaspoon ground cardamom

Pinch cayenne pepper, (or to taste)

Salt and pepper to taste

5 ounces fresh spinach, (chopped)

1/4 cup fresh cilantro, (chopped)

Cooked basmati rice, (for (I cooked mine with a pinch of turmeric))

Method

Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.

Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.

Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.

Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.

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