I love it when a recipe is inspired by a good memory or a very special meal. This recipe is inspired by both.
During a recent trip back to Kansas for some freelance work, we spent an evening with my parents at Public – one of our favorite restaurants in Wichita.
They have a special chickpea curry and I couldn’t resist. I love trying vegan dishes at non-vegan restaurants just to see what they have to offer. I was pleasantly surprised by this dish and it far exceeded my expectations.
This dish is a cross between a traditional stew and curry, with the addition of Israeli couscous to give it even more texture and texture.
It’s also fast and simple – it only takes 1 pot and about 30 minutes to prepare. And it’s incredibly versatile (see notes for keeping it gluten-free).
The main taste comes from the green curry paste* – a new ingredient for me that will no doubt be available in my kitchen from now on. This is a slightly milder curry with a bright green tint thanks to the coriander, cumin, coriander and lemongrass (just to name a few). I thought I was in love.
*Notes: You can learn about the origins of green curry paste and find DIY recipes here.
When your curry boils, it’s time to prepare your toppings.
I opted for fried tofu for extra texture and protein, but this is completely optional! The dishes are really tasty and filling on their own. Some other options include sriracha, bean sprouts, grated Brussels sprouts, lime juice, and cilantro. So many.
I think you guys will LOVE this dish. His:
& Seriously satisfying
If you try it, let us know what you think! Leave a comment and rate. And while you’re at it, take a picture and tag it #worthyrecipe on Instagram so we can see it! We love to see our recipes come to life in your kitchen. Cheers, friends!
Green Bean Curry with Couscous
- 2 tablespoon coconut oil
- 1/4 medium yellow onion (diced // 1/4 onion yield ~ 1/2 cup)
- 4 clove Garlic (chopped)
- 2 tablespoon chopped or grated fresh ginger (or galangal // remove skin)
- 1/2 cup diced carrots
- 1 15 ounces can be beans (wash and drain)
- 3 1/2 tablespoon green curry paste (I use Thai Kitchen brand)
- 2 1/2 cup thin coconut milk (1 1/4 14-ounce can makes ~2 1/2 cups)
- 1 cup vegetable stock (if sodium is low, add more salt)
- 3-4 tablespoon coconut sugar (or maple syrup sub)
- 1 tsp lime peel (or a small handful of makrut lime leaves)
- 3/4 cup dry Israeli couscous* (see note for replacement)
- Sea salt (to feel)
- Grilled or fried crispy tofu (see note)
- Bean sprouts or grated Brussels sprouts
- Lime juice
- Fresh basil or coriander (cut/torn)
Heat a pot, large saucepan or deep frying pan over medium heat. Once hot, add coconut oil, garlic, ginger, carrots and shallots.
Cook, stirring frequently, for 3-4 minutes or until the onions are translucent. Add the curry paste and mix until smooth. Cook for 1 minute.
Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
Add coconut milk, vegetable stock, coconut sugar (or maple syrup), lime zest (or leaves), and stir until combined. Bring the mixture to a heavy boil over medium-high heat.
Once it boils, add the couscous, stir and reduce the heat to low. Cover and simmer for 15 minutes.
Taste and adjust seasonings as needed, adding fresh lime juice for flavour, maple syrup or coconut sugar for added sweetness, and salt for a deeper flavour. I added a little more of each because you really want the taste to be big, bold and piercing in every bite. Do not be shy!
Then turn off the heat and let sit for at least 10 minutes before serving. This will allow the flavors to sink more deeply into the chickpeas and couscous.
Serve with fresh lime juice, fresh herbs, sriracha and just a sprinkling of coconut sugar (trust me! the taste pays off). You can also serve it with grilled tofu (instructions below) and/or bean sprouts or grated Brussels sprouts.