How to Make the Perfect Zucchini and Chickpea Curry
Indian · Medium · 40 min · 4 servings
Tender chunks of zucchini and hearty chickpeas simmer in a fragrant spiced tomato and coconut milk curry sauce that is deeply warming and satisfying. It is a wholesome plant-based dinner that is filling enough to stand completely on its own.
Why this recipe works
This Zucchini and Chickpea Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 medium zucchini cut into chunks
- 1 can chickpeas drained and rinsed
- 1 can coconut milk
- 1 can diced tomatoes
- 2 tablespoons curry powder
- 1 medium onion diced
Step by step instructions
Step 1: Build the Base
Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the curry powder and cook for one more minute until the spices are fragrant.
Step 2: Add the Sauce Ingredients
Pour in the diced tomatoes and coconut milk and stir well to combine with the spiced onion base. Bring the mixture to a gentle simmer and cook for 5 minutes to let the flavors meld together.
Step 3: Simmer with Zucchini and Chickpeas
Add the zucchini chunks and chickpeas to the pot. Stir to coat everything in the sauce. Simmer uncovered for 12 to 15 minutes until the zucchini is tender and the sauce has thickened slightly.
Step 4: Season and Serve
Taste and adjust seasoning with salt and a squeeze of lemon juice if desired. Serve the curry over steamed basmati rice or with warm naan bread for a complete meal.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chickpeas → white beans or lentils for a different texture
- coconut milk → vegetable broth with a tablespoon of tahini for a lighter version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the zucchini too early which overcooks it and makes it fall apart into mush
- Not blooming the curry powder in oil first which results in a raw spice flavor throughout the dish
Nutrition facts
Per serving: 340 calories, 12g protein, 42g carbs, 14g fat, 9g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →