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Before you jump to Chickpea, squash and green bean curry - vegan recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Explanations Why Consuming Apples Is Good.
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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 have chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Chickpea, squash and green bean curry - vegan:
- You need 1 tbsp coconut oil
- Use 1 tsp mustard seeds
- Use 1 tsp ground cumin
- Prepare 1 tsp Garam masala
- You need 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 🎉)
- Take 200 g / 1/2 can chickpeas, drained and rinsed
- You need 200 g / 1/2 can coconut milk, light or full-fat
- Use 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
- Provide 100-150 g Green beans - peas or sugarsnaps or spinach or chard are nice too
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!
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