Ingredients with Measurements:
- 1 can kidney beans, drained and rinsed
- 2 cups fresh spinach leaves
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 can diced tomatoes
- 1 cup vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the diced onion and sauté until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the cumin powder, coriander powder, turmeric powder, and garam masala to the skillet and stir to combine.
5. Add the diced tomatoes and vegetable broth to the skillet and stir to combine.
6. Add the drained and rinsed kidney beans to the skillet and stir to combine.
7. Bring the mixture to a simmer and let it cook for 10-15 minutes.
8. Add the fresh spinach leaves to the skillet and stir to combine.
9. Let the spinach wilt and cook for another 5-10 minutes.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 28g
- Protein: 9g
- Fiber: 9g
Substitutions for ingredients:
- You can use any type of beans instead of kidney beans.
- You can use frozen spinach instead of fresh spinach.
- You can use chicken broth instead of vegetable broth.
Variations:
- You can add diced potatoes or sweet potatoes to the curry.
- You can add diced carrots or bell peppers to the curry.
- You can add coconut milk to the curry to make it creamier.
Tips and Tricks:
- Make sure to rinse the kidney beans thoroughly to remove any excess salt.
- You can adjust the spice level by adding more or less of the spices.
- You can serve the curry with rice or naan bread.
Storage Instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the curry in a bowl with a scoop of rice on top.
- Garnish the curry with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Rice or naan bread
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the curry is too thick, you can add more vegetable broth or water to thin it out.
- If the curry is too thin, you can let it simmer for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Curry originated in India and has since become popular all over the world.
Flavor Profiles:
- The kidney bean and spinach curry has a spicy and savory flavor with a hint of sweetness from the tomatoes.
Serving Suggestions:
- Serve the kidney bean and spinach curry as a main dish for lunch or dinner.
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Region: Indian