Simply Jamie
By Jamie Oliver
16 mins
Not Too Tricky
serves 2
About the recipe
Tinned beans are a brilliant and tasty source of plant-based protein. They’re budget-friendly, full of fibre and have a wonderful ability to take on flavours from all over the world, like these South Asian-inspired haricot beans, made with jarred curry paste and frozen leaf spinach.
Recipe From
Ingredients
olive oil
4 sprigs of coriander
1 heaped tablespoon Jamie Oliver Creamy Korma curry paste
1 level teaspoon ground turmeric
1 x 400g tin of haricot beans
160g frozen leaf spinach
red wine vinegar
Method
- Put a non-stick frying pan on a medium heat with 1 tablespoon of olive oil, finely chop the coriander stalks (reserving the leaves) and add with the Creamy Korma curry paste and ground turmeric.
- Fry for 1 minute, pour in the haricot beans, juice and all, add the frozen leaf spinach, bring to the boil, then simmer for 5 minutes, or until the spinach has defrosted, stirring regularly and adding a splash of water, if needed.
- Season to perfection with red wine vinegar, sea salt and black pepper. Add the coriander leaves. Nice with paneer.
Jamie’s new range of flavour pastes – perfect for cooking up family favourites fast – are now available in Tesco.
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