Vegan yellow curry with green beans and chickpeas. Creamy and aromatic, thanks to fine Thai spices and coconut milk. Perfect with rice, cauliflower rice or naan bread. Gluten free!
Provide a large pot and heat. Add a tablespoon of coconut milk (the solid part) to the pot. Add onion, garlic and yellow curry paste and stir-fry. Add green beans, chickpeas, tomato pieces and cumin and continue stirring. Deglaze with remaining coconut milk, stir, cover and simmer for 20 minutes.
400 ml Coconut milk, 60 g red onion, 3 Garlic cloves, 30 g Thai curry paste, 200 g green beans, 400 g Chickpeas, 400 g Tomato pieces, 1 tbspn Cumin
Season with salt or tamari as needed, garnish with desired toppings and enjoy!
Lemon juice, Fresh parsley, Fresh coriander, Black sesame seeds
Keeps up to 4 days in an airtight container in the refrigerator (without garnishes) or up to 1 month in the freezer.