Although I love a variety of ethnic cuisines, a favourite of both Charles and I is Indian food. Nothing beats a good curry and I have a few vegetarian curries that I make over and over again. With the holidays over and a focus on a return to better health, AND yet with winter still hard upon us, a perfect curry is one with both protein and vegetables for a complete meal.
This curry is a particular favourite of mine, as ground cashews give more body to the sauce and the yogurt adds a creaminess that is unsurpassed. If you want to add more vegetables, I’ll sometimes add some chopped spinach, kale, or even swiss chard in the last 3-4 minutes of cooking for some extra nutrition. As for heat, add 1/2 tsp. cayenne for medium-spicy (which is spicy but not overly spicy and still allows the flavours to be present), 1/4 tsp. for less spice, or you could leave it out all together. My preferred version is medium-spicy but you might want to start with 1/4 tsp. and adjust from there.
Above, along with the presentation of our Chickpea and Green Bean Curry, is our unofficial taste-tester, Finn. Did the photo above give you a laugh? I introduced him in my 2017 in Review post (as well as our Liebster Award post), and he’s never far from the action. Unfortunately for him, he didn’t get any of the curry, but he does get to taste some recipes, the smoothies especially, and some of his favourite foods are any type of berries and apples ….. he goes CRAZY for apples!
Please leave your comments and rating if you try this recipe. It’s a quick meal to prepare and stores well for leftovers the next day. And with both vegetarian and vegan options, it’s perfect for everyone!
Chickpea and Green Bean Curry
A healthy curry with a taste that's out of this world!
- 1/2 stick unsalted butter (or 1/4 cup olive oil; see note)
- 2 medium onions, finely chopped, about 2 cups
- 3 large garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and minced
- 3 tablespoons Marsala curry powder
- 1 teaspoon sea or Himalyan salt
- 1 teaspoon ground cumin
- 1/4-1/2 teaspoon cayenne (depending on preferred spiciness)
- 1 28 oz. can whole tomatoes, core removed
- 1/4 cup cilantro, chopped plus extra for garnish
- 2 14 oz. cans chickpeas, drained
- 3/4 pound green beans, chopped in thirds
- 3/4 cup cashews
- 3/4 cup plain whole-milk (or Greek) yogurt plus more for garnish (see note)
In a 5-6 quart wide saucepan, heat the butter over medium heat.
Cook the onions in the butter for about 5 minutes, or until soft. Add garlic and ginger and cook about 1 minute more.
Add curry powder, salt, cumin and cayenne and cook, stirring for about 2 minutes.
Squeeze the tomatoes into the saucepan with your hands, breaking up. Add the juice from the can. Add cilantro and bring to a simmer. Cover and cook about 5 minutes.
Add the chickpeas and simmer another 5-7 minutes. If needed, add a little water for desired consistency. Add the green beans and cook an additional 2 minutes.
Just before serving, put cashews in a food processor or blender and process until very finely ground. Add to the curry with the yogurt and simmer gently for another 3 minutes. Serve over Basmati or Jasmine rice and garnish with yogurt and chopped cilantro, if desired.
Vegans can use olive oil in place of the butter, and can leave out the yogurt or substitute with a coconut or almond milk yogurt.
Food for Thought: “If a man knows not to which port he sails, no wind is favourable.” ~ Seneca