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Chickpea, butterbean & vegetable curry

Making up a recipes everyday is something that I really enjoy. Yesterday I made the most amazing curry with the ingredients that I had available in the house. I wanted to share with you this amazing recipes as my friends love it and often ask for it. One important step in this recipe is Asafoetida - this seasoning is an essential in any curry recipe (and it tastes great on Aubergine steak too!)

This curry is full of colour and full of flavour!

I hope that you will enjoy making this recipe and will share your images on Instagram or Facebook with #easywatogovegan! Don't forget to tag us @easywaytogovegan.

Chickpea, butterbean and vegetable curry

(4-6 servings)


1 tin organic chickpeas, drained

1 tin of butterbeans, drained

2 medium onions, chopped

1 red pepper, chopped into 0.5 cm slices

1 aubergine, chopped into medium size cubes

1 courgette, chopped into medium size cubes

2 garlic cloves

1 tin of chopped tomatoes

(You can use just about any vegetables here!)

200 g quinoa

1 vegetable stock cube

Chopped coriander to serve

1tbsp coconut oil

1/2 tsp asafoetida

1 tsp paprika powder

2 tsp turmeric

1 tsp garam masala

1/2 tsp chilli powder

1/2 tsp salt (to taste)

1. Cook quinoa as per instructions but stir in the vegetable stock cube and 1 tsp of turmeric into the water.

2. In a large pan heat up the coconut oil in, add 1/2 tsp of asafoetida, fry for up to a minute, crush the garlic into the pan and fry until golden.

3. Add onion and sauté for 3-4 minutes, stirring frequently.

4. Chop the aubergine, courgette and pepper into medium size cubes/slices (2cm).

5. Add the chopped vegetables to the pan, add half a cup of water.

6. Add 1 tsp turmeric, paprika, chilli powder and garam masala, cover and cook for 10 minutes.

7. Add the chickpeas, butterbeans and chopped tomatoes and 1/4 tsp of salt, stir and cover, cook for a further 15-20 minutes (until the vegetables are soft).

8. Taste and add more salt to taste if required.

9. Serve curry over quinoa with chopped coriander on top.

Macros without quinoa:

218 kcal

C 31g

P 25g

F 6g

Macros with quinoa:

Served with 120g of cooked turmeric quinoa

362 kcal

C 57g

P 30g

F 8g



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