Vegetarian

Chickpea and Cannellini bean curry (per 100g) is for Lunch.

Chickpea and Cannellini bean curry (per 100g) takes 15 minutes to prepare.

Chickpea and Cannellini bean curry (per 100g) takes 45 minutes to cook.

Chickpea and Cannellini bean curry (per 100g) makes 15 servings.

The ingredients for Chickpea and Cannellini bean curry (per 100g) are:

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

Here is how you make Chickpea and Cannellini bean curry (per 100g):

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 accordinglyNumber of Servings: 15Recipe submitted by SparkPeople user JGORDGE.

The nutritional information for Chickpea and Cannellini bean curry (per 100g) is:

• 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

Chickpea and Cannellini bean curry (per 100g) is Indian cuisine.