Bombay Aloo Hash with Kidney Beans and Spinach
- 20 mintotal time
- $1.46£0.82a serving
- 374354calories
- 1415 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden potato cubes and kidney beans tossed with cumin, turmeric and garam masala, then spinach and lemon.
Ingredients
Serves 4.
- 1.25 lb russet potatoes, unpeeled, cut into small cubes
- 2 garlic cloves, finely chopped
- 2 (15 oz) cans kidney beans, drained and rinsed
- 5 oz baby spinach
- ½ lemon
- ¼ bunch cilantro, chopped
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp garam masala
- salt, to taste
Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with a plate and microwave on high for 6 minutes, until just tender. Meanwhile, heat the vegetable oil in a large frying pan on medium-high heat.
- Drain the potatoes, add them to the pan and fry for 5 minutes, turning now and then, until golden at the edges. Add the garlic, ground cumin, turmeric and garam masala and stir for 1 minute.
- Add the kidney beans and 3 tablespoons of water and cook for 2 minutes until hot, then stir in the spinach until it wilts. Season with salt and squeeze over the lemon.
- Scatter with the cilantro and serve.
Leftovers: Fridge 2 days; reheat in a hot pan until piping hot.
Ingredients
Serves 4.
- 600 g white potatoes, unpeeled, cut into small cubes
- 2 garlic cloves, finely chopped
- 2 × 400 g tins red kidney beans, drained and rinsed
- 150 g spinach
- ½ lemon
- ¼ bunch coriander, chopped
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp garam masala
- salt, to taste
Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with a plate and microwave on high for 6 minutes, until just tender. Meanwhile, heat the vegetable oil in a large frying pan on medium-high heat.
- Drain the potatoes, add them to the pan and fry for 5 minutes, turning now and then, until golden at the edges. Add the garlic, ground cumin, turmeric and garam masala and stir for 1 minute.
- Add the kidney beans and 3 tablespoons of water and cook for 2 minutes until hot, then stir in the spinach until it wilts. Season with salt and squeeze over the lemon.
- Scatter with the coriander and serve.
Leftovers: Fridge 2 days; reheat in a hot pan until piping hot.
Nutrition per serving
| Calories | 374 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 56 g |
| Fat | 12 g |
| Fiber | 11 g |
| Sodium | 319 mg |
| Calories | 354 |
|---|---|
| Protein | 15 g |
| Carbohydrate | 49 g |
| Fat | 12 g |
| Fibre | 13 g |
| Sodium | 59 mg |
Worked out from the ingredients, 331 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.46 a serving in the US (range $1.12–$1.94) and £0.82 in the UK (range £0.63–£1.08). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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