Chickpea, Kidney beans Vegetarian Curry

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  ⅔ cloves, minced or 2g

• Curry powder

  Spices

  3 tbsp or 19g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Kidney beans

  Red, mature seeds, canned

  1 cup or 256g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Tomatoes

  Red, ripe, raw, year round average

  3 cup, chopped or sliced or 540g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Spinach

  Raw

  3 cup or 90g

• Cowpeas (blackeyes)

  Immature seeds, raw

  1 cup or 145g

Directions

1. Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes (crushed), garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

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• Vegetarian Bean Curry
• Rajma Dal Red Kidney Bean Curry
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• Curry Beans
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