ZUCCHINI AND CHICKPEA CURRY
This Zucchini and Chickpea Curry is a vibrant and comforting dish, brimming with warm spices and wholesome ingredients. Tender zucchini and protein-rich chickpeas are gently simmered in a creamy coconut milk sauce infused with curry powder and garlic. It’s the perfect vegan dinner: quick, nourishing, and bursting with flavour. Ideal for busy weeknights, this one-pot wonder pairs beautifully with rice or naan, offering a satisfying meal that’s as nutritious as it is delicious. With its vibrant colours and rich aromas, this curry is sure to become a staple in your kitchen.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Zucchini and Chickpea Curry:
- ½ cup chopped zucchini
- ¼ cup canned chickpeas, drained and rinsed
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp curry powder
- ½ cup coconut milk
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories: 358.1 kcal
- Fat: 29.9 g
- Saturated Fat: 22.2 g
- Carbohydrate: 21.2 g
- Sugar: 5.8 g
- Sodium: 660.4 mg
- Fiber: 4.7 g
- Protein: 6.7 g
- Calcium: 72 mg
- Iron: 4.7 mg
- Potassium: 567 mg
PREPARATION
These steps are followed for the preparation of Zucchini and Chickpea Curry:
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in minced garlic and curry powder; cook for 1 minute until fragrant.
- Add Zucchini and Chickpeas: Add the chopped zucchini and drained chickpeas; stir to combine.
- Add Coconut Milk: Pour in the coconut milk and bring to a gentle boil.
- Simmer: Reduce the heat and simmer uncovered for 10 to 15 minutes, until the zucchini is tender and the curry has thickened.
- Season: Add salt to taste.
- Serve: Serve hot with rice or naan.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Zucchini and Chickpea Curry:
- Even Chopping: Cut the zucchini into small, even pieces for consistent cooking.
- Rinse Chickpeas: Rinse canned chickpeas well to remove excess salt.
- Creamier Sauce: Use full-fat coconut milk for a more decadent sauce.
- Herbs: Garnish with fresh coriander or spring onions for a fresh touch.
VARIATIONS
- Protein Boost: Add tofu or lentils for extra protein.
- Veggie Additions: Stir in spinach or bell peppers for more colour and nutrients.
- Spice Level: Add a pinch of chilli flakes or fresh chilli for heat.
- Creamy Twist: Stir in a spoonful of almond or cashew butter for added richness.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of water or coconut milk if needed.