Spinach-Cannellini Beans Curry

Ingredients

• 1 8-ounce can of cannellini
  beans (white kidney beans),
  rinsed and drained
• 4 cups, spinach, chopped
• 1/4 tsp turmeric powder
• 1 tsp mustard seeds
• 4 tsp vegetable oil
• Salt to taste

For Masala

• 2 cups onion, chopped
• 1/4-inch piece ginger, chopped
• 7-8 red chillies (adjust to taste)
• 1/2 cup coconut, freshly grated
• 1/4 tsp tamarind paste
• 1/2 tsp garam masala powder

Preparation

1. Heat 3 tsp oil in a shallow pan. Add the onions and saute until translucent. Remove in a bowl and let cool. Grind into a coarse paste with 1/2 cup water along with other masala ingredients, and set aside.
   
   
2. In a medium saucepan, add 1/4 cup water and spinach and cook until tender. Add the cannelini beans, salt, and turmeric powder and cook on medium heat for 2 minutes.
   
   
3. Add the ground masala paste, and water as needed (depending on the consistency you want), and cook on medium heat for 5-6 minutes until the raw flavor is gone.
   
   
4. Heat 1 tsp oil in a small pan for the seasoning, add the mustard seeds and fry until they pop. Pour over the spinach-cannellini beans curry and stir and cover and cook for a minute, and remove from heat.
   
   
5. Garnish the spinach-cannellini beans curry with chopped cilantro leaves and serve hot with rice or roti.

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