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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 benefit 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 do it.

The ingredients needed to cook Chickpea, squash and green bean curry - vegan:
  1. Get coconut oil
  2. Provide mustard seeds
  3. You need ground cumin
  4. Take Garam masala
  5. You need turmeric
  6. Use ginger powder
  7. Get 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. Use / 1/2 can chickpeas, drained and rinsed
  9. Take / 1/2 can coconut milk, light or full-fat
  10. Get 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. Take 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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