5-ingredient curry

This super quick and budget-friendly store cupboard veggie curry is great for weeknight dinners or meal prep as it keeps in the freezer for up to 3 months!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Tip the beans, curry paste, chopped tomatoes, spinach and coconut milk into a medium sized pan over a medium heat. Stir everything together well.

Step 2

Bring to a gentle simmer then reduce heat and let cook away for 10 minutes, until the spinach is fully defrosted and the sauce is slightly thickened.

Step 3

Taste and season with salt and pepper if needed (it will vary depending on the curry paste used). Serve with rice or chapati and yoghurt.

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