5-ingredient curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
This super quick and budget-friendly store cupboard veggie curry is great for weeknight dinners or meal prep as it keeps in the freezer for up to 3 months!
Each serving provides 428 kcal, 18.4g protein, 33.8g carbohydrate (of which 7.6g sugars), 20.9g fat (of which 14.9g saturates), 15.3g fibre and 0.62g salt.
By Elly Curshen
Ingredients
- 750g/1lb 10oz cannellini beans (from tins or a jar), drained (see recipe tips)
- 3 tbsp curry paste
- 400g tin chopped tomatoes
- 5 blocks frozen spinach (about 200g/7oz)
- ½–1x 400ml tin coconut milk (depending on how creamy you’d like it to be)
- rice or chapati, to serve
- yoghurt, to serve
- salt and freshly ground black pepper
Method
Tip the beans, curry paste, chopped tomatoes, spinach and coconut milk into a medium sized pan over a medium heat. Stir everything together well.
Bring to a gentle simmer then reduce heat and let cook away for 10 minutes, until the spinach is fully defrosted and the sauce is slightly thickened.
Taste and season with salt and pepper if needed (it will vary depending on the curry paste used). Serve with rice or chapati and yoghurt.
Recipe tips
Cannellini beans can be found in 400g tins, 380g cartons and jars of various sizes. The weight in the ingredients list is before draining and it's fine to use a few more or less beans depending on what your local shop sells. You are most likely to find 400g tins.
Instead of cannellini beans you can use chickpeas, or any combination of 2 jars or tins of drained beans.
The curry can also be blended into a soup. Blend then add vegetable stock until you reach the desired consistency.
This recipe can be eaten immediately, kept in the fridge for up to 3 days or frozen in portions for up to 3 months. Defrost and reheat until piping hot throughout, either on the hob or in the microwave.
