Discover the flavours of South Africa with Spinach and Doubla Beans Curry

Heat the oil in a pot. Add the mustard seeds, cumin seeds, fenugreek seeds and curry leaves.

Once the seeds begin to pop and the curry leaves splutter, add the onion and cook until soft and translucent.

Add the Kashmiri chilli powder, curry powder and turmeric, mixing well.

Stir in the pre-boiled doubla beans and season with salt. Give everything a good mix, ensuring the beans are well coated in the masala.

Add a splash of water to deglaze the pot. Cover and cook for a few minutes, allowing the flavours to infuse into the beans.

Cover and cook until the spinach has wilted and reduced in volume; this will take about 8 to 10 minutes. Stir occasionally.

Add the chopped tomato and green chillies. Cover and cook until the tomato softens and melts into the curry.

Give everything another good mix. Cook on low heat for a few more minutes, allowing the flavours to deepen and develop and marry beautifully. Then turn off the heat.