Ingredients:

1 can kidney beans
Tomato passata- 2-3tbsp
Creamed coconut (I use the Pride block version) – a sixth of the block
Ginger – 1 tbsp either paste or grated
Garlic – 2-3 cloves
Wild garlic – 1tbsp paste or chopped (optional)
Green chilli – 1 finely chopped (optional if you like spicy food like me 🙈)
Onion – 1 finely chopped
Oil – 2-3tbsp
Spinach leaves – 2 handful chopped
Any Indian garam masala – 1tbsp
Salt to taste
Turmeric powder – 3pinches
Ground coriander powder – half tbsp
Fresh coriander – 3-4 stalks finely chopped
Fresh lime

Method:

1) heat oil in saucepan
2) Sautee onions, spinach and garlic till soft and fragrant
3) Add passata to this
4) Add wild garlic, ginger, green chilli, creamed coconut and coriander to 3)
5) Simmer till it forms gravy
6) Add salt, turmeric powder, garam masala and ground coriander powder
7) simmer for 2-3mins
8) Add kidney beans, mix into gravy and cover. Let simmer for 7-8mins
9) Add fresh lime to taste and mix
10) cover and simmer for another 2-3 mins. Switch off the heat. Leave covered till you serve so that the kidney beans will soften in the steam.

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