Squash and Bean Curry

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Squash and Bean Curry

Number of servings: 3
Estimated Prep Time: 25 minutes
Estimated Cooking Time: 35 minutes

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

Ingredients

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.