for 4 people

Beans

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, squeezed
2 tbsp	tomato puree
1 tbsp	medium-hot curry powder
2 ½ dl	coconut milk
100 g	leaf spinach
1 tin	white beans (approx. 400 g), rinsed, drained
¼ tsp	salt
1 tsp	lime juice

To serve

250 g	sourdough bread, cut into 8 slices, toasted
½ tsp	chilli flakes

How it's done

Beans

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the tomato puree and curry, cook for approx. 2 mins. Pour in the coconut milk, bring to the boil. Reduce the heat, add the spinach, allow to wilt. Add the beans, simmer for approx. 2 mins. Add the lime juice, mix.

To serve

Spread the beans on top of the slices of toast, sprinkle with the chilli flakes.

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