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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 cook chickpea, squash and green bean curry – vegan using 11 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Chickpea, squash and green bean curry – vegan:
- Provide 1 tbsp of coconut oil.
- Get 1 tsp of mustard seeds.
- Prepare 1 tsp of ground cumin.
- Get 1 tsp of Garam masala.
- You need 1 tsp of turmeric.
- Take 1 tsp of ginger powder.
- Provide 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 🎉).
- Take 200 g of / 1/2 can chickpeas, drained and rinsed.
- Use 200 g of / 1/2 can coconut milk, light or full-fat.
- 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.
- You need 100-150 g of Green beans – peas or sugarsnaps or spinach or chard are nice too.
Steps 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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