Peanut, Kidney Bean and Spinach Sauce

Method

1. Start by heating the oil before adding in the onions and cooking for 2–3 minutes, then add in the curry powder.
2. When the onion mixture is brown and feels like it is dragging in the pan, add in the peanut butter and stir for a minute before adding in the tomatoes. Stir to incorporate the peanut butter before adding in the kidney beans and frozen spinach, and cook for 10 minutes with the lid on, stirring occasionally. If using fresh spinach, add it in after the sauce has cooked for 10 minutes and stir until fully cooked down and incorporated into the dish.
3. Season to taste and serve with rice and paratha.

Equipment

• Tin opener
• Chopping board
• Sharp knife
• Spatula
• Soup pot / pan with lid suitable for frying