• 4 spigs of coriander
• 1 heaped tablespoon of korma curry paste
• 1 teaspoon of ground turmeric
• 1 x 400g tin of haricot beans
• 160g of frozen leaf spinach

Put a non-stick frying pan on a medium heat with 1 tablespoon of olive oil, finely chop the stalks from 4 springs of coriander (reserving the leaves) and add with 1 heaped tablespoon of korma curry paste and 1 level teaspoon of ground turmeric. Fry for 1 minute, pour in 1 x 400g tin of haricot beans, juice and all, add 160g of frozen leaf spinach, bring to the boil, then simmer for 5 minutes, or until the spinach has defrosted, stirring regularly and adding a splash of water, if needed. Season to perfection with red wine vinegar, sea salt and black pepper. Add the coriander leaves. Nice with paneer.