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

Chickpea, squash and green bean curry - vegan. 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.

But nothing is going to block out this vegan chickpea curry. Growing up in nineties and naughties Britain, curry was Added green beans and spinach. Will become a favourite after work dinner. You can have Chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chickpea, squash and green bean curry - vegan

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

The squash cooks up perfectly in the pressure cooker. Stuff the squash with the cooked chickpea and brown rice stew and I generally cook my beans and split peas in a Pressure cooker. It takes the guess work out of the time needed. Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste.

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! Strong and vibrant flavors of lemongrass, ginger and tamarind really bring this Thai flavored dish to life. Chickpea curry, one of my all-time favorite chickpea recipes. chickpea curry. I've never been to India myself, but I've tried authentic Indian cuisine in my trips to South I took a pic but don't have Instagram. Anyway we added green peas for color and a pop of flavor!

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