Coconut Chickpea Curry with Wax Beans
A vibrant, spice-forward curry combining chickpeas and fresh yellow wax beans in a creamy coconut-milk base, brightened by green onions and pickled jalapeno. Tomatoes add tartness and juiciness; a cornstarch slurry thickens the sauce to silky consistency. Topped with toasted cashews for crunch and richness.
Ingredients
- 1 cup evaporated skim milkcoconut milk (canned, full-fat)1:1dairy-free
richer flavor and authentic coconut depth
- ½ tsp coconut extractcoconut milk (use 1/4 cup of the full-fat version as part of the 1 cup liquid)adjustedadds dairy
more authentic flavor
Full guide → - 1 ¼ tsp curry powder
- ¾ tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp salt
- ¾ lb yellow wax beans, cut into 1-inch lengthsgreen beans1:1
similar texture and cooking time
- 1 tbsp olive oil
- 4 green onions, thinly sliced
- 1 pickled jalapeno pepper, mincedfresh jalapeno1:1
fresher heat, less acidity
- 1 ½ cups small grape tomatoes
- 1 can (16-ounces) chickpeas, rinsed and drained
- 2 tsp cornstarch, mixed with 2 tbsp water
- 2 tbsp chopped cashews
Instructions
- 1
Combine evaporated milk, coconut extract, curry powder, cumin, ginger, and salt in a small bowl, stirring until well combined and slightly pasty
- 2
Steam the wax beans in a vegetable steamer for 2 minutes to blanch
- 3
Heat oil in a large nonstick skillet or wok over medium heat
- 4
Add green onions and jalapeno, stir-fry until green onions soften
- 5
Add wax beans and tomatoes, stir-fry until beans are heated through and tomatoes release their juices
- 6
Add chickpeas and cook until heated through
- 7
Pour in the coconut-milk mixture and bring to a boil
- 8
Stir in the cornstarch mixture and cook, stirring, until sauce thickens slightly
- 9
Serve curry sprinkled with cashews
Tips
Blanching the wax beans briefly ensures they retain crispness and don't become mushy during the longer cooking time
Stir the cornstarch mixture just before adding to prevent settling; this ensures even thickening
Toast cashews lightly in a dry pan before serving for deeper flavor
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding water if sauce has thickened too much.
Prepare the spiced milk mixture up to 1 day ahead and refrigerate. Steam beans and chop all vegetables the morning of serving.
Serve hot over steamed rice, with lime wedges and additional fresh cilantro if desired.
Common Mistakes
Skip the cornstarch mixture to avoid thin, watery sauce that doesn't coat the vegetables
Don't overcook wax beans before blanching to avoid mushy texture in the final dish
Stir the cornstarch mixture constantly while adding to avoid lumps in the sauce
Substitutions
Dairy-Free Swaps
richer flavor and authentic coconut depth
Nut-Free Alternatives
General Alternatives
more authentic flavor
Full guide →fresher heat, less acidity