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We hope you got insight from reading it, now let’s go back to chickpea, squash and green bean curry - vegan recipe. You can have chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Chickpea, squash and green bean curry - vegan:
- You need 1 tbsp coconut oil
- Prepare 1 tsp mustard seeds
- Take 1 tsp ground cumin
- You need 1 tsp Garam masala
- Get 1 tsp turmeric
- Use 1 tsp ginger powder
- You need 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 🎉)
- Prepare 200 g / 1/2 can chickpeas, drained and rinsed
- Prepare 200 g / 1/2 can coconut milk, light or full-fat
- Take 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
- You need 100-150 g Green beans - peas or sugarsnaps or spinach or chard are nice too
Instructions to make Chickpea, squash and green bean curry - vegan:
- In a large pan, heat the oil. Add the mustard seeds. And fry til they pop.
- Add the cumin, garam masala, turmeric and ginger. Heat for a few minutes.
- Add the squash and chickpeas.
- Add the coconut milk and vegan broth.
- Bring to a boil and then cover and simmer for about 30 minutes until the squash has softened and the sauce has thickened.
- Add the beans and stir through; they will take 5-10 mins. If the mix is getting a bit dry, add some water.
- Serve with rice or chapatti. Enjoy!
Green Bean Curry is a delicious mixture of fresh vegetables, herbs and spices, and coconut milk. Green Bean Curry is easy to make with your favorite vegetables. I used mushrooms, red bell pepper, and tomatoes in addition to the green beans, but you can use your favorites or whatever vegetables. Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste. Secret ingredient in the recipe makes the sauce extra creamy every time!
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