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Vegan Chickpea Coconut Curry

with Green Beans, Basmati Rice & Cilantro

Vegan Chickpea Coconut Curry

A creamy plant-based curry with chickpeas, green beans, and fragrant coconut, served over fluffy basmati rice and finished with fresh cilantro.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Chickpeas
  • ¼ ounce Cilantro
  • 1 unit Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 clove Garlic
  • 1 thumb Ginger
  • 6 ounce Green Beans
  • 2 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ½ teaspoon Sugar
Vegan Chickpea Coconut Curry
Indian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories710
Protein17g
Carbs103g
Fat24g
Tags:
VeganFiber SmartNewSpicy

Swaps and substitutions

For a nut-free option, use an unsweetened oat or soy cooking cream in place of the coconut milk to keep it creamy. If you avoid legumes, swap the chickpeas for diced tofu or extra green beans for a similar hearty bite.

What to serve with it

Serve with warm naan or roti to scoop up the curry, plus a crisp cucumber salad or quick-pickled onions for freshness. A lime wedge and extra cilantro on the side brighten the rich coconut base.

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