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Squash and Bean Curry
A gorgeous and really healthy curry.
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Prep Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course
Vegetables
Servings
3
Ingredients
US Customary
Metric
1x
2x
3x
1
tablespoon
Oil
1
Onion
peeled, diced
½
Red Pepper
seeds removed, sliced thickly
½
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
1
pinch
Chili Powder
2
tablespoons
Almonds
ground
2
cups
Vegetable Stock
4
oz
Green Beans
chopped
½
tin
Chickpeas
½
tin
Navy Beans
Instructions
Heat the oil in a frying pan.
Fry the onions and peppers still soft, about 5 minutes.
Add squash, garlic, ginger, chili and spices, and cook covered for another 5 minutes.
Stir the almonds in, then add the stock a bit at a time stirring it smooth.
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.
Notes
Instead of ground ginger you can use 1 tablespoon fresh ginger grated.
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