Recipe: Perfect 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 achieve that.

The ingredients needed to prepare Chickpea, squash and green bean curry – vegan:

  1. Prepare 1 tbsp of coconut oil.
  2. Use 1 tsp of mustard seeds.
  3. You need 1 tsp of ground cumin.
  4. Provide 1 tsp of Garam masala.
  5. You need 1 tsp of turmeric.
  6. Use 1 tsp of ginger powder.
  7. Get 1/2 of 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. Take 200 g of / 1/2 can chickpeas, drained and rinsed.
  9. Prepare 200 g of / 1/2 can coconut milk, light or full-fat.
  10. You need 1 cup of 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 of Green beans – peas or sugarsnaps or spinach or chard are nice too.

Instructions 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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