Go Back

Zucchini and Chickpea Coconut Curry

A nourishing and delicious curry that combines zucchini, chickpeas, and coconut milk for a warm and creamy dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegan
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, diced
  • 1 can chickpeas, drained and rinsed (15 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 cup vegetable broth
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder or more if you’re feeling adventurous!
  • Salt and pepper to taste
  • 1 tablespoon olive oil for sautéing
  • Fresh cilantro (for garnish) if you're feeling fancy

Method
 

Preparation
  1. In a large pot, heat about a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it’s soft and transparent, about 5-7 minutes.
  2. Toss in the minced garlic and grated ginger. Stir for another minute until fragrant.
  3. Sprinkle in the curry powder and stir continuously for about a minute to let the spices bloom.
  4. Add the diced zucchinis and sauté for another 5 minutes.
  5. Fold in the drained chickpeas, coconut milk, and vegetable broth. Stir and bring to a gentle simmer.
  6. Season with salt and pepper to taste. Let it simmer uncovered for about 15-20 minutes.
  7. Serve warm, scooping the curry into bowls and topping with fresh cilantro.

Notes

Feel free to substitute chickpeas with lentils or tofu if preferred. This curry lasts up to 4 days in the fridge. For a creamier texture, blend half of it and stir back in.