Red Bean & Spinach Curry

I have made spinach curry, or saag, a number of times but decided to try a new recipe. Red beans and spinach is an awesome combo! I LOVE spicy savoury dishes and this one definitely fit that criteria! It was also pretty easy, no prep except for cutting the onions and cooking the kidney beans.

Try it for yourself and see 🙂

Serves 2-3 people


1 cup dried kidney beans
1 lb baby spinach, chopped
2 tablespoons grapeseed oil
1 teaspoon cumin
1 teaspoon chopped garlic
1 teaspoon grated ginger
2 green chilis or to taste chopped small
1 medium onion, chopped
2 heaping teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder or to taste
lemon juice of one lemon
salt to taste


1. Wash and soak kidney beans overnight
2. Place kidney beans in pot with 4 cups of water, bring to boil and then simmer for about 40 minutes (or 20 minutes if you are using a pressure cooker) or until cooked
3. Set kidney beans aside
4. Use a skillet or pot and heat oil on medium-high heat
5. Add onions and cook until transparent, add ginger and garlic and fry for a minute or so
6. Add spinach and saute
7. When the spinach starts to wilt, add all the spices, green chilis, salt and lemon juice(add a little water if needed)
8. Next, mix in the kidney beans and simmer for about 10 minutes, adding water if needed
9. Adjust spices to taste

Adapted from ABCD of Cooking


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