Chickpea and Green Bean Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 183.8
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 286.4 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 9.7 g
  • Protein: 7.7 g

View full nutritional breakdown of Chickpea and Green Bean Curry calories by ingredient
Submitted by:


from Vegan Fire and Spice from Vegan Fire and Spice
Number of Servings: 4


    Oil spray, or use 2 tbsp oil if you want, but I didn't include it in the calorie calculation
    1 small onion, chopped
    1 yellow or red pepper, chopped
    2 garlic cloves, minced
    1.5 tbsp curry powder
    .5 tbsp ground cumin
    .5 tsp ground cinnamon
    .25 teaspoon cayenne
    1/2 cup water
    1 pound green beans, cut into 2-inch lengths
    1.5 cups cooked or 1 can chickpeas, drained and rinsed
    1/2 cup soy milk or unsweetened coconut milk (I used light coconut milk)
    1 tbsp minced fresh cilantro


Heat the oil/spray in large skillet over medium heat. Add onion, bell pepper, and garlic. Cover and cook until softened, about 5 minutes. Stir in the curry powder, cumin, cinnamon, and cayenne. Cook, stirring until fragrant, about 30 seconds. Add the water, green beans, and salt to taste. Cover, and cook until tender, about 8 minutes. Uncover, stir in the chickpeas, soy milk, and salt to taste, and simmer until hot, about 10 minutes. Taste to adjust the seasonings, then transfer to a serving bowl, sprinkle with cilantro, and serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.

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Member Ratings For This Recipe

  • yum - 3/10/20

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  • Spiciness Solved:

    MUCHI curry has pepper in it. MADRAS curry does not.
    - 2/17/13

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  • Very Good
    Nice. Some suggestions:
    -VERY spicy (mouth is still burning 15 minutes later). Cut the cayenne in half or less.
    -Beans get overcooked. Instead, add the chickpeas and milk with the beans.
    -Double milk for more of a sauce
    -Don't drain chickpeas - add liquid in place of water
    - 2/2/13

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  • Very Good
    This was very flavorful and perfect with couscous! I didn't have soy milk so substituted skim milk. I might omit or use less of the cinnamon next time, but overall this was a winner -- I'll be making it again! - 5/31/09

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