15-minute (or less) kidney bean and spinach curry
Okay, this has six ingredients; it's the best I can do. This is quick and easy to make, it looks pretty, and is also handy when the refrigerator is empty. Serve with a few of slices of bread to mop it up and you'll have a meal with a full amino-acid profile and just over 30g protein per serving. It also has the merit of being very cheap; I live in Finland (where food is very expensive) and I can make this dish for under €1,50, so it ought to be even cheaper to make in other countries.
Ingredients: (serves 1)
1. 1(-2) clove(s) of garlic, finely chopped
2. 100g frozen spinach
3. 1 (420g) tin of kidney beans, rinsed (255g drained weight)
4. 1 tbsp curry powder (or more, it's up to you really)
5. Handful of cherry tomatoes, halved.
6. 100g(ish) Bread, such as pitta, or just ordinary boring toast.
1. Heat a little olive oil in a wok or frying pan, sauté the garlic for a minute or two, until golden.
2. Add the curry powder to the garlic and oil, stirring constantly.
3. After the powder has been mixed with the oil and garlic, add the kidney beans and frozen spinach. Cover and heat through, stirring frequently to prevent the spinach sticking to the bottom of the pan. I usually find that it's hot after around 5-6 minutes.
4. Stir in the cherry tomatoes and heat for a further minute. Season with salt and pepper if you wish.
5. Serve with a little olive oil drizzled on top with some warm bread on the side.
Mmmmmmmmm! Sounds good, keinumatti!