Chickpea & Green Bean Curry
A deeply nourishing, plant-based curry that celebrates the anti-inflammatory power of turmeric and the wholesome goodness of chickpeas, a staple in our family kitchen.
Toast your dry spices in the pan for 30 seconds before adding the onion. The heat releases the essential oils and transforms the dish entirely.
Method
Heat a large pan over medium heat. Add turmeric, cumin, garam masala and coriander directly to the dry pan. Toast for 30 seconds, stirring constantly, until fragrant.
Add olive oil or coconut oil. Add diced onion and cook for 5,6 minutes until soft. Add minced garlic and cook for a further 2 minutes.
Add crushed tomatoes and stir well. Cook for 3,4 minutes until tomatoes deepen in colour and the oil begins to separate around the edges.
Add drained chickpeas and coconut milk. Stir to combine and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally.
Add trimmed green beans and cook for a final 5 minutes until just tender but still vibrant green. Taste and season. Serve over basmati rice with lime and fresh coriander.
