- 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
- ½ cup vegetable broth
- 1 tablespoon garam masala
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cardamom
- Pinch cayenne pepper, or to taste
- Salt and pepper to taste
- 5 ounces fresh spinach, chopped
- ¼ cup fresh cilantro, chopped
- Cooked basmati rice, for (I cooked mine with a pinch of turmeric)
-
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.
Include the seeds from your serrano pepper for (a lot) more heat. For a milder version, leave them out.
Nutrition information does not include rice.