Curried Beans & Vegetables

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Curried Beans & Vegetables

Curried Beans & Vegetables

  • Author: Ontario Bean Growers
  • Yield: 46 servings 1x

Scale

Ingredients

  • 2 tbsp butter (25 mL)
  • 2 stalks celery, diced
  • 2 onions, chopped
  • 11/2 tbsp curry powder (2025 mL)
  • 1/2 tsp ground cumin (2 mL)
  • 2 can Beans in Tomato Sauce (14 oz./398 mL)
  • 1 cup baby spinach (250 mL)
  • 1/2 cup plain yogurt (125 mL)
  • 1/3 cup dry roasted peanuts, chopped (75 mL)
  • Optional: cilantro, chopped

Instructions

In a large saucepan heat butter until hot; add celery and onions. Sauté 3-5 minutes. Add curry powder, cumin and beans in sauce. Simmer 5-10 minutes.

Wash and dry spinach thoroughly and discard stems; stir in beans. Cover and heat about 5 minutes or until spinach is cooked.

Serve with rice, chutney or your choice of meat. Top with yogurt, peanuts and cilantro.


Nutrition

  • Calories: 268
  • Sugar: 13.1 g
  • Sodium: 520 mg
  • Fat: 8.8 g
  • Carbohydrates: 38.7 g
  • Fiber: 7.7 g
  • Protein: 11.5 g
  • Cholesterol: 12 mg

Keywords: Curried Beans, Curried Beans and Vegetables, Vegetable Curry