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

Chickpea, squash and green bean curry - vegan. Add the coconut milk and vegan broth. Make your curry paste: In a food processor, place the onion, garlic, ginger, and chili. Process until it forms a paste.

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. 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. You can have Chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chickpea, squash and green bean curry - vegan

1. It's 1 tbsp of coconut oil.
2. It's 1 tsp of mustard seeds.
3. Prepare 1 tsp of ground cumin.
4. You need 1 tsp of Garam masala.
5. You need 1 tsp of turmeric.
6. Prepare 1 tsp of ginger powder.
7. Prepare 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. You need 100-150 g of Green beans - peas or sugarsnaps or spinach or chard are nice too.

Vegan-friendly Chickpea butternut squash is creamy, warming, and delicious curry! This yummy vegan curry is jampacked with flavor and healthy ingredients like turmeric, ginger, and it's very simple to make! Add the pureed squash back to the soup pan along with the drained chickpeas, curry powder, and red pepper flakes. Just before serving, add lemon juice.

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!.

Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. How to make vegan chickpea curry Add some olive oil to a pot along with some chopped onions, crushed garlic, garam masala (or curry powder), cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened. Then add in some canned chickpeas, chopped tomatoes and coconut milk and bring to a simmer. These sweet and sour chickpeas and green beans is a healthy vegan recipe that's perfect for a quick weeknight dinner. In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt.