Spicy Vegan Chickpea Coconut Curry with Green Beans and Basmati Rice

This vibrant vegan curry is packed with flavor and texture, featuring tender green beans, creamy coconut milk and protein-rich chickpeas. The aromatic blend of curry powder and garam masala creates a warm, spicy base that pairs perfectly with fluffy basmati rice.

Ready in just 30 minutes, this one-pot wonder is perfect for busy weeknights. Garnish with fresh cilantro for a pop of color and freshness. It’s a delicious, plant-based meal that will satisfy your curry cravings without any takeout needed.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. Fluff with a fork and set aside.
2. Trim the green beans and cut into 1-inch pieces. Dice the onion. Mince the garlic and grate the ginger.
3. Heat the cooking oil in a large skillet or pot over medium heat. Add the onion and green beans and sauté until softened, about 5 minutes.
4. Add the garlic, ginger, curry powder and garam masala. Cook for 1 minute until fragrant.
5. Stir in the coconut milk, chickpeas (drained and rinsed), veggie stock concentrate and sugar. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
6. Serve the curry over the cooked basmati rice. Garnish with fresh cilantro leaves.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice or even quinoa will work well. Adjust cooking time accordingly.

Can I make this curry ahead of time?

Absolutely! The flavors meld even more after a day. Reheat gently on the stovetop or microwave.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your curry powder and stock concentrate are certified gluten-free if needed.