Chickpea & Cannellini bean curry (per 100g)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 76.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 246.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.8 g
- Protein: 3.8 g
View full nutritional breakdown of Chickpea & Cannellini bean curry (per 100g) calories by ingredient
Introduction
An easy curry, low in fat and very tasty. Cooked in one pan on the hob. Serve with rice and/or nan bread.Vary using different beans and vegetables. An easy curry, low in fat and very tasty. Cooked in one pan on the hob. Serve with rice and/or nan bread.
Vary using different beans and vegetables.
Number of Servings: 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
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.
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.