Chickpea & Cannellini bean curry (per 100g)

Name: Chickpea & Cannellini bean curry (per 100g) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 15
Ingredients: 320 g chopped onion; 2 cans chick peas drained (240g in each); 1 can cannellini beans drained (235g); 1 can chopped tomatoes (400g); 500 ml vegetable stock; 150 g butternut squash diced (approx 1cm); 15 g olive oil; 1 hot chilli very finely chopped; 1 tsp finely chopped fresh ginger or 1/2 tsp dried ginger powder; Salt; Black pepper; 2 teasp ground cumin; 3 tasp groung corriander; 1/2 tsp tumerick; 2 tsp garam masala; 50 ml lemon juice

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 15

Ingredients

320 g chopped onion2 cans chick peas, drained (240g in each)1 can cannellini beans, drained (235g)1 can chopped tomatoes (400g)500 ml vegetable stock150 g butternut squash, diced (approx 1cm)15 g olive oil1 hot chilli very finely chopped1 tsp finely chopped fresh ginger or 1/2 tsp dried ginger powderSaltBlack pepper2 teasp ground cumin3 tasp groung corriander1/2 tsp tumerick2 tsp garam masala50 ml lemon juice

Directions

Chop onion and reserve 2 tbsp. Chop reserved onion very finely, add tsp ground ginger, 1/2 very finely chopped chilli, 1/4 tsp salt and lemon juice. Set to one side.

Fry remaining onion and remaining finely chopped chilli on a medium heat until onions have flecks of brown.
Add cumin powder, corriander powder and tumerick powder and cook for a minute.
Add diced buttenut squash, tinned tomatoes, 500ml veg stock, drained chick peas and drained cannellini beans.
Cook 20 mins then add garam masala and black pepper.
Cook a further 10 - 15 mins until butternut squash is soft and liquid reduced.
Pour on lemon mixture and serve.
Adjust seasoning to taste.

Serving Size:�The portion size for nutrition calculations is 100g so multiply accordingly

Number of Servings: 15

Recipe submitted by SparkPeople user JGORDGE.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving