Bean Curry with Corn and Spinach
I tin brown chickpeas (drained)
1 tin regular chickpeas (drained)
1 tin butter beans (drained)
2 fresh sweetcorn (cut off the kernels)
1 big onion (chopped)
2 cloves of garlic (chopped)
3 green chilli (sliced)
3 sprigs curry leaves
1 tbs curry powder
1/2 turmeric powder
1/2 tsp cinnamon powder or stick
1 tsp mustard powder or paste
1 1/2 cup coconut milk
Salt to taste
Mix all the ingredients except for the spinach together in a pan with the coconut milk. Let simmer uncovered on a low flame (about 10 minutes) until the gravy thickens. At the last moment, add the spinach, mix together and then remove from the heat. Check the seasoning.
Serve with rice… enjoy!
© Ajith Perera. All rights reserved.