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

Chickpea, squash and green bean curry - vegan. 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.

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. You can create Chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chickpea, squash and green bean curry - vegan

1. Prepare 1 tbsp of coconut oil.
2. Prepare 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. It's 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. Prepare 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.

This vegan chickpea curry is actually similar to chana masala, the traditional Indian curried chickpeas. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal.

Chickpea, squash and green bean curry - vegan guidance

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!.

If you can get it, Alpro coconut milk alternative has less. Vegan chickpea curry with eggplant and coconut. The recipe is vegan, gluten-free What other vegetables would you suggest besides the spinach to bulk up the green veggies in the meal? I'm trying to sneak as many veggies. Stir in the coconut cream, chickpeas and beans and cook.