Made with AI

Creamy Chickpea, Celery and Green Bean Curry

Name: Creamy Chickpea, Celery and Green Bean Curry
Total time: 40 min
Ingredients: 480 g canned chickpeas, drained; 300 g green beans, chopped; 240 g celery, sliced; 400 ml light coconut milk; 400 g canned diced tomatoes; 200 g yellow onion, diced; 15 ml vegetable oil; 20 g mild curry powder; 12 g garlic, minced; 16 g fresh ginger, grated; 600 g cooked basmati rice

40 min 591 kcal per serving Easy

Open in appDownload PDF

Ingredients

4 Servings

Canned chickpeas, drained480 g
Green beans, chopped300 g
Celery, sliced240 g
Light coconut milk400 ml
Canned diced tomatoes400 g
Yellow onion, diced200 g
Vegetable oil15 ml
Mild curry powder20 g
Garlic, minced12 g
Fresh ginger, grated16 g
Cooked basmati rice600 g

Instructions

1
Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.
2
Add the diced onion and sliced celery. Cook for 6–8 minutes, stirring occasionally, until softened.
3
Add the minced garlic, grated ginger, and mild curry powder. Cook for 1 minute, stirring constantly, until fragrant.
4
Stir in the canned diced tomatoes and cook for 3–4 minutes, allowing the mixture to thicken slightly.
5
Pour in the light coconut milk and stir until evenly combined.
6
Add the drained chickpeas and chopped green beans. Bring the curry to a gentle simmer.
7
Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the green beans are tender and the sauce is creamy and slightly reduced.
8
Divide the cooked basmati rice among serving bowls and spoon the hot chickpea, celery, and green bean curry over the rice. Serve immediately.

Creamy Chickpea, Celery and Green Bean Curry

Ingredients

Instructions

You might also like

Chickpea and Spinach Curry

Chickpea and Spinach Coconut Curry

Chickpea and Spinach Coconut Curry

Chickpea Spinach Curry