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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, chickpea, squash and green bean curry - vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.

Chickpea, squash and green bean curry - vegan is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chickpea, squash and green bean curry - vegan is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. 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. Make ready 1 tbsp coconut oil
  2. Make ready 1 tsp mustard seeds
  3. Get 1 tsp ground cumin
  4. Make ready 1 tsp Garam masala
  5. Prepare 1 tsp turmeric
  6. Make ready 1 tsp ginger powder
  7. Take 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. Prepare 200 g / 1/2 can chickpeas, drained and rinsed
  9. Make ready 200 g / 1/2 can coconut milk, light or full-fat
  10. Get 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. Prepare 100-150 g Green beans - peas or sugarsnaps or spinach or chard are nice too

EASY coconut curry with chickpeas and Indian spices. An easy vegan butternut squash and chickpea curry that freezes well. Add the pureed squash back to the soup pan along with the drained chickpeas, curry powder, and red pepper flakes. Heat the coconut oil in a large skillet over medium heat.

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!

Add the onion, garlic and ginger. I haven't seen many pumpkins in local stores, so I haven't started on pumpkin season yet, but once I do I will do so with conviction, promise! This vegan curry is easy to make and while the ingredient list may seem. This vegan butternut curry uses coconut milk as the base, giving you a lovely light texture, perfect for enjoying with rice or naan breads. With green beans, cauliflower, chickpeas and butternut squash, this curry recipe is packed full of vitamins and nutrients, ideal to keep your body nourished and healthy.

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