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Ingredients
Method
- 2 tsp oil
- 1 chopped onion
- 3 grated garlic cloves
- 3cm piece of ginger, grated
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 red chilli, deseeded and chopped
- ½ tsp black mustard seeds
- 250g chopped spinach
- 2 x 400g tins of butter beans, drained
- 30g chopped cashews
- Flatbreads, to serve
- Heat the oil in a deep frying pan and cook the onion for 10 mins or until just golden. Add the garlic, ginger, all the spices and the chopped chilli and cook for a minute more.
- Stir the chopped spinach and the butter beans into the pan, along with 1 tbsp of water and some seasoning. Stir together for 3 mins or until the spinach has wilted, then scatter with the cashews and serve with warmed flatbreads.
30 mins
2 serving
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