Squash and Bean Curry Recipe

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A gorgeous and really healthy curry.
Number of servings: 3

Estimated Prep Time: 25 minutes

Estimated Cooking Time: 35 minutes

Ingredients

(Click an ingredient to learn about it.)
1 tablespoon Oil
1 Onion (peeled, diced)
1/2 Red Pepper (seeds removed, sliced thickly)
1/2 Yellow Pepper (seeds removed, sliced thickly)
1 Squash (medium, peeled, seeds removed, diced)
2 cloves Garlic (peeled, crushed)
1 teaspoon Ginger (ground)
1 Green Chile Pepper (seeds removed, sliced)
1 tablespoon Coriander (ground)
1 teaspoon Cumin Seeds
pinch Chili Powder
2 tablespoons Almonds (ground)
2 cups Vegetable Stock
4 oz Green Beans (chopped)
1/2 tin Chickpeas
1/2 tin Navy Beans

Directions


Heat the oil in a frying pan, and fry the onions and peppers still soft, about 5 minutes. Add squash, garlic, ginger, chili and spices, and cook covered for another five minutes. Stir the almonds in, then add the stock a bit at a time stirring it smooth. Then add all the beans. Bring to a boil, then cover and reduce to a simmer; let simmer until the squash is tender, about 25 minutes.

Comments


Instead of ground ginger you can use 1 tablespoon fresh ginger grated.

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