Delicious, flavoursome, easy and healthy! In addition, this dish looks impressive and uses only a couple of dishes.
A delicious and colourful meal that is perfect for lunch or dinner.
Cook the pasta according to packet instructions, then add the red kidney beans to the same pan as the pasta to cook together until al dante.
Meanwhile, sauté the onion, garlic & mushrooms in a frying pan with a little water/oil for 5-10 mins until the mushrooms are soft.
Turn the heat down to low, then add in the cumin & curry powder. Stir for 1 min until fragrant.
Pour in the canned coconut milk & squeeze of 1/2 a lime.
One the pasta is cooked, drain the pasta and kidney beans from the pan through a colander, then stir them into the pan with the curry.
Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 mins until the spinach has wilted.
Season with salt and pepper. Serve once piping hot and enjoy
Add some grated Parmasan cheese for an extra hit of flavour and richness.
Ingredients
Directions
A delicious and colourful meal that is perfect for lunch or dinner.
Cook the pasta according to packet instructions, then add the red kidney beans to the same pan as the pasta to cook together until al dante.
Meanwhile, sauté the onion, garlic & mushrooms in a frying pan with a little water/oil for 5-10 mins until the mushrooms are soft.
Turn the heat down to low, then add in the cumin & curry powder. Stir for 1 min until fragrant.
Pour in the canned coconut milk & squeeze of 1/2 a lime.
One the pasta is cooked, drain the pasta and kidney beans from the pan through a colander, then stir them into the pan with the curry.
Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 mins until the spinach has wilted.
Season with salt and pepper. Serve once piping hot and enjoy
Add some grated Parmasan cheese for an extra hit of flavour and richness.