Curried Spinach And Beans Recipes

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SPINACH, RED LENTIL, AND BEAN CURRY



Spinach, Red Lentil, and Bean Curry image

A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.

Provided by CURRYLOVINVEGGIE

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 15

1 cup red lentils
¼ cup tomato puree
½ (8 ounce) container plain yogurt
1 teaspoon garam masala
½ teaspoon ground dried turmeric
½ teaspoon ground cumin
½ teaspoon ancho chile powder
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, grated
4 cups loosely packed fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh cilantro, chopped
1 (15.5 ounce) can mixed beans, rinsed and drained

Steps:

  • Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
  • In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
  • Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
  • Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 1.7 mg, Fat 8.3 g, Fiber 15.4 g, Protein 18 g, SaturatedFat 1.5 g, Sodium 633 mg, Sugar 17.7 g

KIDNEY BEAN AND SPINACH CURRY



Kidney Bean and Spinach Curry image

Make and share this Kidney Bean and Spinach Curry recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed
2 -3 teaspoons ground cumin
1 teaspoon ground red chili pepper
1 (400 g) can red kidney beans, drained and rinsed
1 (400 g) can brown lentils, drained and rinsed
1 (400 g) can diced tomatoes
300 g Baby Spinach

Steps:

  • Heat oil and cook onion and garlic for 5 minutes.
  • Stir in spices and cook for 2 minutes till fragrant.
  • Add beans, lentils and tomatoes and bring to the boil.
  • Simmer for 6 minutes till thickened.
  • Add spinach and cook till it is wilted.
  • Season to taste and serve with crusty bread.

CURRIED SPINACH, EGGS & CHICKPEAS



Curried spinach, eggs & chickpeas image

Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

1 tbsp rapeseed oil
1 onion , thinly sliced
1 garlic clove , crushed
3cm piece ginger , peeled and grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1 tbsp ground cumin
450g tomatoes , chopped
400g can chickpeas , drained
1 tsp sugar
200g spinach
2 large eggs
3 tbsp natural yogurt
1 red chilli , finely sliced
½ small bunch of coriander , torn

Steps:

  • Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
  • Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

Nutrition Facts : Calories 469 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

SPINACH, COCONUT & BLACK BEAN CURRY



Spinach, Coconut & Black Bean Curry image

Tender black beans and spinach are simmered in rich coconut milk and Indian spices in this bowl-licking delicious spicy black bean curry.

Provided by Alissa

Categories     Entree

Time 30m

Number Of Ingredients 17

1 tablespoon olive oil
1 onion, (diced)
3 garlic cloves, (minced)
1 teaspoon freshly grated ginger
1 serrano pepper, (minced)
2 (14 ounce) cans black beans, (rinsed and drained)
2 tablespoons lime juice
1 (14 ounce) can coconut milk
1/2 cup vegetable broth
1 tablespoon garam masala
1/4 teaspoon ground coriander
1/8 teaspoon ground cardamom
Pinch cayenne pepper, (or to taste)
Salt and pepper to taste
5 ounces fresh spinach, (chopped)
1/4 cup fresh cilantro, (chopped)
Cooked basmati rice, (for (I cooked mine with a pinch of turmeric))

Steps:

  • Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.
  • Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
  • Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
  • Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.

Nutrition Facts : Calories 487 kcal, Carbohydrate 47.1 g, Protein 15.3 g, Fat 29.7 g, SaturatedFat 22.8 g, Sodium 877 mg, Fiber 13.1 g, Sugar 6.8 g, ServingSize 1 serving

VEGETARIAN SPINACH CURRY



Vegetarian Spinach Curry image

"Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals," writes Diane Toomey of Methuen, Massachusetts. "I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 cup chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon canola oil
1 can (8 ounces) tomato sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, divided
1 cup reduced-sodium chicken broth or vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked couscous, optional

Steps:

  • In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.

Nutrition Facts :

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP



Curried Potato, Spinach and Garbanzo Bean Soup image

Categories     Bean     Leafy Green     Potato     Sauté     Vegetarian     High Fiber     Spinach     Chickpea     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)

Steps:

  • Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

CHICKPEA AND KIDNEY BEAN CURRY



Chickpea and Kidney Bean Curry image

A really tasty, really filling vegetarian curry for those nights you don't want to stuff around but still want a healthy, tasty, warm meal.

Categories     Vegetarian Meals     Slow Cooker     Slow Cooker Vegetarian Meals     Other     Other Vegetarian Meals     Vegetarian     Vegetarian Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 10

Number Of Ingredients 15

Onions, raw, 1 large
Garlic, 3 cloves
Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
Potato, raw, 2 large (7-1/4" to 8-1/2" long)
Sweet potato, 1 sweetpotato, 5" long
Ginger Root, 20 grams
Chickpeas (garbanzo beans), 2 cups, canned
Beans, red kidney, 415 grams, canned
Chicken Broth, 2 cup (8 fl oz), reduced salt
Canned Tomatoes, 1 can
Ground Cinnamon, 1tsp
Ground Corriandar, 1tsp
Ground Cumin, 0.5 tsp
Curry Powder, 1 tbsp
Red Wine, 100 mL

Steps:

  • Chop all the vegetables except the onion and garlic into cubes.
  • Chop the onion into half rings and dice the garlic finely.
  • Open chickpea tin and drain them.
  • Sweat onion, garlic and ginger in a little olive oil in a big pot until onion is soft.
  • Add all the chopped vegetables, spices, chickpeas, kidney beans, wine, and stock to the pot.
  • Stir carefully and put the lid on the pot.
  • Leave to cook on a low temperature for 90 minutes stirring occasionally.
  • Serve with rice.

Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories

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