How to Cook Yummy Chickpea, squash and green bean curry - vegan

Chickpea, squash and green bean curry - vegan. Add the water, green beans, and salt to taste. Taste to adjust the seasonings, then transfer to a serving bowl, sprinkle with cilantro, and serve over. This delicious vegan chickpea curry is creamy and perfectly spiced.

Watch this video, to learn how to make this delicious,authentic Chickpea&Beans Curry. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. You can have Chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you achieve 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. It's 1 tsp of ground cumin.
4. You need 1 tsp of Garam masala.
5. Prepare 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. It's 200 g of / 1/2 can chickpeas, drained and rinsed.
9. Prepare 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.

A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron.

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!.

Will become a favourite after work dinner. A rich and vibrant chickpea and lentil curry. It's vegan, gluten-free and only takes Veggies: I use green bell pepper in this curry and finish it off with spinach. Vegan Chickpea Curry with SpinachVanilla Bean Cuisine. This vegan chickpea curry is not only super delicious but also pretty healthy.