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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chickpea, squash and green bean curry - vegan. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. A classic easy coconut curry with chickpeas, inspired by Indian flavors.

Chickpea, squash and green bean curry - vegan is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chickpea, squash and green bean curry - vegan is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea, squash and green bean curry - vegan:
  1. Take 1 tbsp coconut oil
  2. Take 1 tsp mustard seeds
  3. Get 1 tsp ground cumin
  4. Prepare 1 tsp Garam masala
  5. Get 1 tsp turmeric
  6. Make ready 1 tsp ginger powder
  7. Get 1/2 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. Prepare 200 g / 1/2 can chickpeas, drained and rinsed
  9. Prepare 200 g / 1/2 can coconut milk, light or full-fat
  10. Get 1 cup 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. Make ready 100-150 g Green beans - peas or sugarsnaps or spinach or chard are nice too

Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron. Will become a favourite after work dinner. This Thai inspired curry is a great meal to make ahead and is very simple.

Instructions to make Chickpea, squash and green bean curry - vegan:
  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!

The squash provides a good base, with Thai paste, cardamom and coconut milk. 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. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less.

So that’s going to wrap it up with this special food chickpea, squash and green bean curry - vegan recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!