This Pinto Beans-Spinach Curry is a nutritious dry curry. Packed with protein, fiber, and iron, this is a great option when you don’t have much time to cook and want something healthy. You can serve this curry with Indian roti or in a tortilla or pita wrap. Leave out the onions for a no-onion version.
Cooking Time: 15 minutes
- 1 15-oz can pinto beans, (drained and rinsed)
- 1 1/2 cups onions, finely chopped
- 1 1/2 cups spinach, washed and finely chopped
- 1 tbsp cilantro (coriander leaves), finely chopped
- 1 lime or lemon cut into wedges
- Salt to taste
- 4-5 tsp vegetable oil
- 1 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds (rai)
- 1/4-inch piece ginger, finely chopped
- 3-4 green chillies, slit lengthwise
- 1/2 tsp garam masala powder
- 1/2 tsp dhania-jeera powder (coriander-cumin)
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Heat the oil in a medium pan or skillet. Add the cumin and mustard seeds and fry until they pop. Add the green chillies and ginger and fry for a few seconds. Add the turmeric powder and onions. Cover and cook on medium heat, stirring occasionally, until lightly browned.
- Add the spinach and cover and cook for 1-2 minutes until it’s cooked.
- Add the garam masala, dhania-jeera, and red chilli powders and a sprinkle of water, and cook uncovered for 3-4 minutes on medium heat. Stir occasionally. Remove the pinto beans-spinach curry from heat.
- Garnish the pinto beans-spinach curry with chopped cilantro and serve with roti and a few lemon wedges.
- If you don’t eat onions, leave them out.