Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chickpea, squash and green bean curry - vegan. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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 favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Chickpea, squash and green bean curry - vegan is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chickpea, squash and green bean curry - vegan:
- Prepare 1 tbsp coconut oil
- Make ready 1 tsp mustard seeds
- Prepare 1 tsp ground cumin
- Prepare 1 tsp Garam masala
- Prepare 1 tsp turmeric
- Prepare 1 tsp ginger powder
- 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 🎉)
- Prepare 200 g / 1/2 can chickpeas, drained and rinsed
- Make ready 200 g / 1/2 can coconut milk, light or full-fat
- Make ready 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
- Take 100-150 g 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:
- In a large pan, heat the oil. Add the mustard seeds. And fry til they pop.
- Add the cumin, garam masala, turmeric and ginger. Heat for a few minutes.
- Add the squash and chickpeas.
- Add the coconut milk and vegan broth.
- Bring to a boil and then cover and simmer for about 30 minutes until the squash has softened and the sauce has thickened.
- Add the beans and stir through; they will take 5-10 mins. If the mix is getting a bit dry, add some water.
- 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 this up with this special food chickpea, squash and green bean curry - vegan recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
