Chickpea and Green Bean Curry
Dinner, Quick and Easy, Vegan

Chickpea and Green Bean Curry

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.

Chickpeas in a Jar with Green Beens

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.

Chickpea and Green Bean Curry with Dog Taster

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!

Chickpea and Green Bean Curry

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
5 from 1 vote

Chickpea and Green Bean Curry

A healthy curry with a taste that's out of this world!

Course Main Course
Cuisine Indian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 584 kcal
Author Cleo


  • 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)


  1. In a 5-6 quart wide saucepan, heat the butter over medium heat.

  2. Cook the onions in the butter for about 5 minutes, or until soft.  Add garlic and ginger and cook about 1 minute more.

  3. Add curry powder, salt, cumin and cayenne and cook, stirring for about 2 minutes.

  4. 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.  

  5. 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.

  6. 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.

Recipe Notes

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

Chickpea and Green Bean Curry

12 thoughts on “Chickpea and Green Bean Curry”

  1. I have every thing in the kitchen to make this dish…only I’m substituting cashews for almonds. Don’t feel like going to the store just for some nuts.
    I report back to you how the I managed with this dinner dish!

    1. I’ll have to try it with almonds, or I was even thinking pumpkin seeds or walnuts might be interesting. My intuition tells me that cashews would be best because they would add a creaminess that the other nuts wouldn’t have but we’ll see ….. So much fun to experiment! 🙂

  2. I made it….and it was delicious.
    I made half of the recipe with only 1 TB curry powder.
    Caveat: add curry powder in phases…and taste.
    I did not want to overpower the dish with that spice.
    I like to work in the kitchen with a small scale.
    Tip: 1 cup chopped onions = 145 gr.

    1. That’s great, Nancy and thanks so much for the tips on the adjustments! I actually made this dish with Vindaloo curry powder and liked it better (I’ve made it a number of times with the Marsala curry) but perhaps I just liked the change from normal! 😉 I used to be careful with my curry measurements but I met a guy recently who just goes for it with his spicing and his meals are amazing (thanks, Wade!), so I’ve tried to be a bit bolder and it seems to work! Curry spicing doesn’t seem to quickly take over (although, you’re right, unless you use too much of it!), but I’m still very careful with the cayenne. How much cayenne did you use?

      In any case, I so appreciate your comments and recipe tests. Perhaps one day I can hire you as our official test kitchen, lol!

  3. I had no caynne in the house.
    I’ll have to get some on the next grocery run.
    It is not a spice I use often.
    Vindalooo curry powder? I’ll have to investigate that!

  4. I love these Indian recipe posts of yours. I am not too fond of chickpeas but it is an easy one pot meal for lazy days. I have never done a cashew/green beans mix though and I think I will try this come Monday. Will let you know how that went!

    p.s. There is technically no curry powder in Indian authentic cuisine. We add host of spices including Turmeric, cinnamon, black pepper, cardamon, coriander powder, bay leaves etc etc. I will ask a friend to to get me curry powder next time she is in US….I am getting ‘Curiouser and curiouser’ about it!

    1. Wow, I am shocked that there is no “curry powder” per se in India. I had no idea! I knew that curry powder is a mix of spices but I thought it would be the same in India and come all packaged together! Thank you sooo much for the education! I do know there are curry leaves and if those are used often, the fact that they’re difficult to get here might be the reason we have curry powder. Now I’m curious. To test this recipe (which I’ve made a number of times with both Masala and Madras Curry powder) I used Vindaloo curry powder and really loved it. But honestly, other than taste, I couldn’t tell you the difference (ingredients) between the two.

      Yes, please report back with an authentic Indian critique! I’d love it!

      1. Sorry to go ahead and bust the bubble a bit further, Curry leaves are NOT used in all dishes and in fact many dishes like Chickepeas and Vindaloo do not have any curry leaf involvement. But then cooking is also an evolution and everything can be mixed with everything in a right way and right proportions for a great taste! My guess is curry powder is a mix of common spices all packed together like you say….Sorry for the bubble again! I am sure some body will tell me that authentic Chinese has no Soy or something!

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