Print Recipe
Total Time 30 mins
Servings 5


  • 1 x cup stock (1 cube veg stock mixed into 1 cup of hot water)
  • 1 x onion (peeled and finely chopped)
  • 1 ½ x teaspoon garlic (minced)
  • 2 x teaspoons ground cumin spice
  • 2 x teaspoons paprika spice
  • 1 x teaspoon turmeric spice
  • 4 x chopped tomatoes
  • 1 x tin (410g baked beans / fresh beans)
  • 3 packed cups spinach (150g, washed, cored and sliced into strips)
  • ¼ teaspoon salt and pepper (for taste)
  • 1 x tin (410g corn, drained / fresh corn, cut off the cob)
  • 1 x teaspoon chilli flakes (more if you want a spicy kick)
  • 2 tablespoons 50 grams sachet tomato puree


  • In a large pan/ pot, fry the chopped onion in 2 tablespoons of stock over medium heat until soft and sweet (about 10 minutes). Add more stock (2 tablespoons at a time) every time you see the onion starts to stick to the bottom of the pan.
  • Add the garlic and spices (cumin, paprika, and turmeric). Add more stock (2 tablespoons at a time) and mix well to create a paste in the pot. Continue until all the stock is done.
  • Add the chopped tomatoes, baked beans and spinach. Mix well and let it simmer on the stove over low heat until the spinach is cooked (about 10 minutes). Stir continuously.
  • Add the corn, chilli flakes and tomato puree and stir well. Cook for another 5 minutes.
  • Add the salt and pepper for taste.
  • Serve hot with lettuce cups or starch (cooked rice, mash potato, pap, couscous or samp corn) or with steamed vegetables.