date:Aug 26, 2013
Ingredients
2 teaspoons vegetable oil
1 small brown onion, chopped
1/2 red capsicum, chopped
2 tablespoons korma curry paste
1/3 cup vegetable stock
160ml can coconut milk
400g can cannellini beans, drained, rinsed
30g baby spinach
steamed basmati rice and pappadums, to serve
Method
1. Heat oil in a medium saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables are softened. Add curry paste. Cook, stirring, for 1 minute or until aromatic.