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Hi, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chickpea, squash and green bean curry - vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
This delicious vegan chickpea curry is creamy and perfectly spiced. The spices really make this dish and I encourage you to use all of them. We used a garam masala powder but you can.
Chickpea, squash and green bean curry - vegan is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Chickpea, squash and green bean curry - vegan is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have chickpea, squash and green bean curry - vegan using 11 ingredients and 7 steps. Here is how you can achieve it.
Active ingredients of Chickpea, squash and green bean curry - vegan:
- Prepare coconut oil
- Take mustard seeds
- Prepare ground cumin
- Make ready Garam masala
- Prepare turmeric
- Take ginger powder
- Take 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 / 1/2 can chickpeas, drained and rinsed
- Get / 1/2 can coconut milk, light or full-fat
- Take vegan stock (it’s about 1tsp of powder for 1 cup) - if you’re not vegan, you can use veggie stock instead of course
- Get Green beans - peas or sugarsnaps or spinach or chard are nice too
Will become a favourite after work dinner. Vegan Curry - Recipe Notes: Adjust the curry paste to your personal liking. The curry paste I used was rather This vegan chickpea curry is not only super delicious but also pretty healthy. It's packed with Green peas are fairly low in calories and contain a variety of important vitamins and minerals.
Step by step 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!
Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. An easy vegan butternut squash and chickpea curry that freezes well.
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