Simple Way to Make Favorite Chickpea, squash and green bean curry - vegan

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Many things affect the quality of taste from Chickpea, squash and green bean curry - vegan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chickpea, squash and green bean curry - vegan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chickpea, squash and green bean curry - vegan is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you cook that.

Warming veggie curry. The spices are for flavour rather than heat ... adding some chilli flakes at the end will add some heat 😁 #vegan #vegetarian #healthydinner

Ingredients and spices that need to be Prepare to make Chickpea, squash and green bean curry - vegan:

1. 1 tbsp coconut oil
2. 1 tsp mustard seeds
3. 1 tsp ground cumin
4. 1 tsp Garam masala
5. 1 tsp turmeric
6. 1 tsp ginger powder
7. 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. 200 g / 1/2 can chickpeas, drained and rinsed
9. 200 g / 1/2 can coconut milk, light or full-fat
10. 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. 100-150 g Green beans - peas or sugarsnaps or spinach or chard are nice too

Instructions to make 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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