Chickpea and Kidney Bean Curry
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 138.9
- Total Fat: 1.0 g
- Cholesterol: 1.0 mg
- Sodium: 524.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.5 g
- Protein: 5.7 g
View full nutritional breakdown of Chickpea and Kidney Bean Curry calories by ingredient
Introduction
A really tasty, really filling vegetarian curry for those nights you don't want to stuff around but still want a healthy, tasty, warm meal. A really tasty, really filling vegetarian curry for those nights you don't want to stuff around but still want a healthy, tasty, warm meal.Number of Servings: 10
Ingredients
-
Onions, raw, 1 large
Garlic, 3 cloves
Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
Potato, raw, 2 large (7-1/4" to 8-1/2" long)
Sweet potato, 1 sweetpotato, 5" long
Ginger Root, 20 grams
Chickpeas (garbanzo beans), 2 cups, canned
Beans, red kidney, 415 grams, canned
Chicken Broth, 2 cup (8 fl oz), reduced salt
Canned Tomatoes, 1 can
Ground Cinnamon, 1tsp
Ground Corriandar, 1tsp
Ground Cumin, 0.5 tsp
Curry Powder, 1 tbsp
Red Wine, 100 mL
Tips
*Just before serving I sometimes mix fresh spinach leaves through the curry.
*Can be prepared and chucked in the slow cooker on low for 6-8 hours for a delicious week day dinner.
*Skip the red wine if you like, it's an optional extra.
Directions
1. Chop all the vegetables except the onion and garlic into cubes.
2. Chop the onion into half rings and dice the garlic finely.
3. Open chickpea tin and drain them.
4. Sweat onion, garlic and ginger in a little olive oil in a big pot until onion is soft.
5. Add all the chopped vegetables, spices, chickpeas, kidney beans, wine, and stock to the pot.
6. Stir carefully and put the lid on the pot.
7. Leave to cook on a low temperature for 90 minutes stirring occasionally.
8. Serve with rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ADOANTHRO.
2. Chop the onion into half rings and dice the garlic finely.
3. Open chickpea tin and drain them.
4. Sweat onion, garlic and ginger in a little olive oil in a big pot until onion is soft.
5. Add all the chopped vegetables, spices, chickpeas, kidney beans, wine, and stock to the pot.
6. Stir carefully and put the lid on the pot.
7. Leave to cook on a low temperature for 90 minutes stirring occasionally.
8. Serve with rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ADOANTHRO.