Kidney Bean And Spinach Curry - cooking recipe

Ingredients

1 tbsp canola oil
1 None onion, finely chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp ground cayenne
2 (13.5 oz) cans red kidney beans, drained, rinsed
1 (13.5 oz) can chopped tomatoes
7 oz baby spinach
None None crusty bread, to serve

Preparation

Heat oil in a saucepan over medium heat. Cook onion and garlic for 5 mins, stirring, until soft. Add spices and cook for 1 min, until fragrant. Add kidney beans and tomatoes. Bring to a boil then reduce heat and simmer for 5 mins. Stir in baby spinach and cook for 2 mins, until wilted. Season to taste. Serve with crusty bread.