Chickpea & Green Bean Curry

Chickpea & Green Bean Curry

  • Preparation time: 15-20 minutes
  • Cooking time: 45 minutes
  • Total time: approximately 1 hour
  • Servings: 4-6


  • 1 tbsp coconut oil
  • 2 spring onion bulbs (the green part can be used as decoration on top at the end), diced
  • 3 big cloves of garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 fresh red chili, chopped
  • 1 tbsp curry powder
  • 1 tbsp garam masala powder
  • 500g canned chickpeas, drained and rinsed
  • 400g plum tomatoes (also very delicious with 200g tomato puree and 200g fresh tomatoes chopped)
  • 500ml coconut milk
  • 5 tbsp ground hazelnuts (or almonds)
  • Salt and pepper
  • 500g green beans, cut into bite size pieces
  • 1 tsp maple syrup
  • Juice of ½ lime


  • Heat the coconut oil in a deep pan/wok.
  • Add the onion, garlic and ginger and fry for about 7 minutes.
  • Add the chili and the spices and fry for a further 2 minutes.
  • Stir in the chickpeas
  • Add the plum tomatoes, coconut milk, ground hazelnuts and a good pinch of salt and pepper.
  • Bring to boil, then add the beans and simmer for about 30 minutes, until the beans are soft but still crunchy.
  • Add the maple syrup and the lime juice and stir.
  • Serve with rice and enjoy!