Recipe: Tasty Chickpea, squash and green bean curry - vegan

Chickpea, squash and green bean curry - vegan. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. This garbanzo bean curry skips the complicated steps but doesn't skimp.

Growing up in nineties and naughties Britain, curry was Added green beans and spinach. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour. You can have Chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chickpea, squash and green bean curry - vegan

1. You need 1 tbsp of coconut oil.
2. It's 1 tsp of mustard seeds.
3. It's 1 tsp of ground cumin.
4. It's 1 tsp of Garam masala.
5. Prepare 1 tsp of turmeric.
6. It's 1 tsp of ginger powder.
7. You need 1/2 of Onion Squash (also known as Hokkaido), cut into 2-3cm cubes - Butternut or Kabocha are also nice (and you don’t need to peel the squash 🎉).
8. You need 200 g of / 1/2 can chickpeas, drained and rinsed.
9. It's 200 g of / 1/2 can coconut milk, light or full-fat.
10. You need 1 cup of vegan stock (it’s about 1tsp of powder for 1 cup) - if you’re not vegan, you can use veggie stock instead of course.
11. It's 100-150 g of Green beans - peas or sugarsnaps or spinach or chard are nice too.

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. The squash cooks up perfectly in the pressure cooker. Stuff the squash with the cooked chickpea and brown rice stew and I generally cook my beans and split peas in a Pressure cooker.

Chickpea, squash and green bean curry - vegan step by step

1. In a large pan, heat the oil. Add the mustard seeds. And fry til they pop..
2. Add the cumin, garam masala, turmeric and ginger. Heat for a few minutes..
3. Add the squash and chickpeas..
4. Add the coconut milk and vegan broth..
5. Bring to a boil and then cover and simmer for about 30 minutes until the squash has softened and the sauce has thickened..
6. Add the beans and stir through; they will take 5-10 mins. If the mix is getting a bit dry, add some water..
7. Serve with rice or chapatti. Enjoy!.

It takes the guess work out of the time needed. Well, it hits all the checkboxes for plant based dinner perfection. Chickpea curry, one of my all-time favorite chickpea recipes. chickpea curry. I've never been to India myself, but I've tried authentic Indian cuisine in my trips to South I took a pic but don't have Instagram. Anyway we added green peas for color and a pop of flavor!