Zucchini and Chickpea Curry
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.
A fragrant vegan curry with zucchini and chickpeas in a rich coconut tomato sauce.
Nutrition per serving
Ingredients
Main
Sauce
Seasoning
Aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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