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

Chickpea, squash and green bean curry - vegan. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well. Great recipe for Chickpea, squash and green bean curry - vegan.

Add the pureed squash back to the soup pan along with the drained chickpeas, curry powder, and red pepper flakes. I haven't seen many pumpkins in local stores, so I haven't started on pumpkin season yet, but once I do I will do so with conviction, promise! This vegan curry is easy to make and while the ingredient list may seem. You can cook 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. Prepare 1 tsp of mustard seeds.
3. Prepare 1 tsp of ground cumin.
4. Prepare 1 tsp of Garam masala.
5. Prepare 1 tsp of turmeric.
6. You need 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. It's 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. Prepare 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. You need 100-150 g of Green beans - peas or sugarsnaps or spinach or chard are nice too.

This flavourful chickpea and spinach Thai green curry, inspired by the UK's love of curries, is quick, nutritious and easy to make thanks to the addition of frozen Birds Eye Chickpea and Spinach Mix with lentils and cauliflower. This is a sponsored post. *Jump to Recipe* Like many of you, I love a curry. You could also use regular potato and maybe add a cup of frozen peas into the sauce for sweetness and colour. Or green beans like my Super Simple Green Bean Potato Curry.

Chickpea, squash and green bean curry - vegan instructions

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!.

Secret ingredient in the recipe makes the sauce extra creamy every time! Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water - this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.