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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chickpea, squash and green bean curry - vegan. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This delicious vegan chickpea curry is creamy and perfectly spiced. The spices really make this dish and I encourage you to use all of them. We used a garam masala powder but you can.

Chickpea, squash and green bean curry - vegan is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chickpea, squash and green bean curry - vegan is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

Onion, garlic and fresh ginger bring aromatics to the fire-roasted tomato sauce, then cumin, coriander and curry powder. 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.

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!

This easy vegan curry serves four people and makes for a wholesome midweek meal packed with chickpeas, spinach and fragrant spices. Creamy, delicately spiced Thai-style curry is a crowdpleaser, so make our vegan version with squash, asparagus and green beans for a vibrant. 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.

So that is going to wrap it up for this special food chickpea, squash and green bean curry - vegan recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!