Ingredients
• 2 teaspoons vegetable oil
• 1 small brown onion, chopped
• 1/2 red capsicum, chopped
• 2 tablespoons korma curry paste
• 1/3 cup vegetable stock
• 160ml can coconut milk
• 400g can cannellini beans, drained, rinsed
• 30g baby spinach
• steamed basmati rice and pappadums, to serve
Method
1. Heat oil in a medium saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables are softened. Add curry paste. Cook, stirring, for 1 minute or until aromatic.
2. Add stock and coconut milk. Bring to the boil. Add beans. Reduce heat to medium-low. Cook, stirring, for 4 to 5 minutes or until heated through. Stir in spinach. Cook for 1 minute or until spinach is just wilted.
3. Serve with steamed rice and pappadums.
