Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • 1 serrano pepper, (minced)
  • 2 (14 ounce) cans black beans, (rinsed and drained)
  • 2 tablespoons lime juice
  • 1 (14 ounce) can coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon garam masala
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • Pinch cayenne pepper, (or to taste)
  • Salt and pepper to taste
  • 5 ounces fresh spinach, (chopped)
  • 1/4 cup fresh cilantro, (chopped)
  • Cooked basmati rice, (for (I cooked mine with a pinch of turmeric))

Instruction

  • Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.
  • Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
  • Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
  • Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.