The creamy and buttery beans with crisp vegetables in tart, salty, sweet and spicy sauce is a simple weeknight meal inspired by my fondness of balance between sweet and spicy.
3 tbsp canola oil
4 cloves garlic, finely chopped
2″ piece ginger, finely chopped
3/4 tsp cumin powder
3/4 tsp coriander powder
1 1/2 tsp red chilli powder (use 1/2 tsp for a mild version)
1 large red onion, diced into 1″ cubes
1 large green bell pepper, diced into 1″cubes
3 cups fresh baby spinach (tightly packed), chopped
1 large can white beans, drained and washed
1/2 cup ketchup
3 tbsp sriracha sauce (use only 1-2 tbsp to adjust to your level of heat)
1 tsp coarse kosher salt
Heat oil over medium heat, and add garlic and ginger. Cook for about 2-3 minutes until they turn a golden. The caramelized garlic adds sweetness to this dish.
Add cumin, coriander and red chilli powders. Fry for a minute.
Add the onions along with 1/2 tsp of salt. Sauté until the onions soften.
Add the chopped green peppers, and spinach along with the remaining salt. Sauté for 4-5 minutes until the spinach wilts and the green peppers soften.
Stir in the ketchup and sriracha sauce, with a 1/2 cup of water and mix well together. Now is a good time to check for seasoning and make sure the salt, sweet and spice balance is perfect.
Add the white beans, mix well together and serve hot with a your favorite bread.