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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Chickpea & Green Veggie Coconut Curry


Spring finally sprung, and then decided to take a nap...We were enjoying sun and warm weather and then the winds started and temperatures took a dip. Thinking warm thoughts, lunch was this delicious and hearty chickpea coconut curry filled with a mix of cool season and early spring green veggies! Here's my recipe:

Chickpea & Green Veggie Red Curry

Chickpea & Green Veggie Coconut Curry

Emily (Cooking for Kishore)

Ingredients

  • 15.5 oz can of Chickpeas
  • 1 small Acorn Squash, cubed
  • 1.5 cups Broccoli florets
  • 2 cups, Fresh Spinach
  • 1 bunch of Cilantro
  • 1 medium Red Onion, chopped
  • 2 Tbsp Red Curry Paste
  • 1 tsp Ginger Garlic Paste
  • 13.5 oz can of Coconut Milk
  • 2 Tbsp Chili Oil
  • 1 Lime

Instructions

  1. Heat the Chili Oil and add the red curry paste and ginger garlic. Heat till fragrant.
  2. Add the onions and the squash, mix till throughly covered then add the coconut milk.
  3. Add chickpeas and cilantro then simmer covered till squash is fork tender, 10 minutes.
  4. Add the broccoli cooking for 2-3 minutes, then add the spinach and cook till bright green.
  5. Add freshly squeezed lime juice and mix. Serve with Rice and garnish with cilantro.
Yield: 4-6
Prep Time: 5 mins.
Cook time: 15 mins.
Total time: 20 mins.
Tags: chickpea curry, chickpea & green veggie curry, chickpea red curry recipe, vegetarian recipe, vegan recipe

Enjoy!

I have entered this post to My Legume Love Affair #118, hosted by Srividhya at Vidhya's Home Cooking and Lisa's Vegetarian Kitchen and Susan's The Well Seasoned Cook. I have also entered this post in Eat Your Greens Challenge, hosted by A2K - A Seasonal Veg Table and The Veg Hog. 


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  1. ShaheenMay 1, 2018 at 1:31 PM

    Hi Emily, your okay. Thank you so much joining in with #EatYourGreens. I love this, chickpeas are my favourites and the greens, love spinach. The Round up will be up tonight.

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    1. EmilyMay 1, 2018 at 2:48 PM

      Thanks for hosting Shaheen! Love that you thought it was Shrimp, that was what Kishore thought at first too, haha!

      Delete
  2. The VegHogMay 1, 2018 at 2:41 PM

    This is an absolutely lovely looking curry, I would gladly eat this anytime. Thank you for sharing the recipe with Eat Your Greens!

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  3. SrividhyaMay 4, 2018 at 3:05 PM

    Love the addition of coconut milk. Makes it rich and creamy and yum of course. Very nice and thanks for sharing.

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