This Pinto Bean Curry Recipe is an easy and quick side dish. It is a budget-friendly, vegetarian recipe that makes use of kitchen staples like canned pinto beans and frozen spinach mixed into a spicy, tomato broth.
Ingredients
- 2 tbsp olive oil or oil of your choice
- 1 red onion medium-sized
- 4 garlic cloves approximately 2 tbsp of chopped garlic
- 1 inch ginger root. approximately 1 tbsp of chopped ginger root
- 1 14.5 oz can fire-roasted tomatoes
- 3 tsp coriander powder
- 2 tsp smoked paprika
- 1/2 tsp turmeric powder
- OPTIONAL - 1 tsp cayenne powder
- 1 15 oz can pinto beans
- 2 cups frozen spinach
- 1 cup water
- Salt and pepper to taste
- OPTIONAL - 1 tbsp parsley
- OPTIONAL - 1 tsp chili flakes
Instructions
- To start, peel the onion, ginger root, and garlic.
- Chop the peeled onion, ginger root, and garlic
- Add oil to a large frying pan and add in the onion, garlic, and ginger and sauté about 10 minutes, over medium heat.
- Then add in the canned fire-roasted tomatoes, the water, the coriander, the smoked paprika, the turmeric, the cayenne, and the frozen spinach and stir well, then cover, and let simmer for about 5 minutes.
- Add in the pinto beans too and let simmer, covered, for about 5 minutes.
- Remove the pan from the heat and season the curry with salt and pepper.
- Garnish with parsley and chili flakes and serve with roti or turmeric quinoa.
Notes
*I used water to thin this curry out, but you can also use vegetable stock as well.
**Feel free to leave out the cayenne and the chili flakes, if you prefer a milder curry.
**Feel free to leave out the cayenne and the chili flakes, if you prefer a milder curry.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 20g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 384mg | Fiber: 8g | Sugar: 4g
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