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Spiced haricot beans

Spiced haricot beans

Spiced haricot beans

16 mins

Not Too Tricky

serves 2

About the recipe

Tinned beans are a brilliant and tasty source of plant-based protein. They’re budget-friendly, full of fibre and have a wonderful ability to take on flavours from all over the world, like these South Asian-inspired haricot beans, made with jarred curry paste and frozen leaf spinach.


nutrition per serving

215

Calories


9.8g

Fat


2.3g

Saturates


2.6g

Sugars


0.5g

Salt


11g

Protein


22.4g

Carbs


8.1g

Fibre


of an adult’s reference intake


Recipe From

Ingredients

1 tablespoon of olive oil

4 sprigs of coriander

1 heaped tablespoon of korma curry paste

1 level teaspoon of ground turmeric

1 x 400g tin of haricot beans

160g of frozen leaf spinach

red wine vinegar

Method

  1. Put a non-stick frying pan on a medium heat with 1 tablespoon of olive oil, finely chop the coriander stalks (reserving the leaves) and add with the korma curry paste and ground turmeric.
  2. Fry for 1 minute, pour in the haricot beans, juice and all, add the frozen leaf spinach, bring to the boil, then simmer for 5 minutes, or until the spinach has defrosted, stirring regularly and adding a splash of water, if needed.
  3. Season to perfection with red wine vinegar, sea salt and black pepper. Add the coriander leaves. Nice with paneer.

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