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

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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 cook chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Chickpea, squash and green bean curry - vegan:
  1. Provide 1 tbsp coconut oil
  2. Use 1 tsp mustard seeds
  3. Get 1 tsp ground cumin
  4. Provide 1 tsp Garam masala
  5. Take 1 tsp turmeric
  6. Use 1 tsp ginger powder
  7. Get 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 🎉)
  8. You need 200 g / 1/2 can chickpeas, drained and rinsed
  9. Get 200 g / 1/2 can coconut milk, light or full-fat
  10. You need 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
  11. You need 100-150 g Green beans - peas or sugarsnaps or spinach or chard are nice too
Steps 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!

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