Peanut, Kidney Bean and Spinach Sauce
quickbudgetcomfortone-pot
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 14 July 2026
Steps
- Start by heating the oil before adding in the onions and cooking for 2–3 minutes, then add in the curry powder.
- 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.
- Season to taste and serve with rice and paratha.
Ingredients
US Units
Produce
- 1 red onion
- large, sliced
- 7¾oz frozen spinach
- roughly 4 large cubes (approx 50g each) frozen spinach instead
Tins & Dry
- 1 can chopped tomatoes (400g)
- 400g tin
- 1 can kidney beans (400g)
- 400g tin, drained
Pantry
- 2 tbsp curry powder
- quantity not specified in original recipe — estimated
- 5¼oz crunchy peanut butter
- quantity not specified in original recipe — estimated, roughly half a standard 340g jar
- 1 tbsp cooking oil
- quantity not specified in original recipe — estimated
- salt (to taste)
- black pepper (to taste)
Equipment
- Tin opener
- Chopping board
- Sharp knife
- Spatula
- Soup pot / pan with lid suitable for frying
Nutrition per serving
Calories 395 kcal
Protein 18g
Carbs 34g
Fat 23g
Fibre 10g
Values are approximate.