Creamy Zucchini and Chickpea Coconut Curry

Creamy Zucchini and Chickpea Coconut Curry is a wholesome, plant-based dish that combines tender zucchini slices and protein-rich chickpeas in a rich, spiced coconut sauce. This one-pot meal is fragrant, flavorful, and perfect for a quick and satisfying dinner.

Why You’ll Love This Recipe

• 100% vegan and dairy-free
• Creamy, comforting, and packed with flavor
• Excellent source of plant-based protein and fiber
• Uses pantry-friendly ingredients
• Naturally gluten-free
• Quick and easy to prepare
• Great for meal prep and leftovers
• Mild enough for children but easily spiced up
• Pairs well with rice, naan, or quinoa
• A perfect balance of healthy and hearty

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Zucchini (sliced)
• Chickpeas (cooked or canned, drained and rinsed)
• Coconut milk (full-fat recommended)
• Onion (chopped)
• Garlic (minced)
• Ginger (grated)
• Curry powder
• Ground cumin
• Turmeric
• Salt
• Black pepper
• Olive oil or coconut oil
• Fresh cilantro (optional, for garnish)
• Cooked rice (for serving)

Directions

1. Heat oil in a large pan over medium heat. Add onions and cook until translucent.
2. Stir in garlic and ginger. Cook for 1 minute until fragrant.
3. Add curry powder, cumin, turmeric, salt, and pepper. Stir well.
4. Pour in coconut milk and bring to a gentle simmer.
5. Add sliced zucchini and chickpeas. Stir to combine.
6. Cover and simmer for 12–15 minutes, or until zucchini is tender and the sauce thickens.
7. Taste and adjust seasoning if necessary.
8. Serve hot over rice, garnished with fresh cilantro if desired.

Servings and timing

This recipe serves approximately 4 people.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Add Heat: Include chili flakes or fresh chopped chilies.
• More Veggies: Add spinach, bell peppers, or eggplant.
• Protein Boost: Stir in tofu or tempeh for added nutrition.
• Lighter Version: Use light coconut milk or combine half coconut milk and half vegetable broth.
• Low-Carb Option: Serve with cauliflower rice instead of grains.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, let the curry cool completely and store in freezer-safe containers for up to 2 months.

Reheat on the stove over medium heat or in the microwave, stirring occasionally, until warmed through.

FAQs

Can I use canned chickpeas?

Yes, canned chickpeas are convenient and perfect for this dish. Be sure to rinse and drain them.

Do I need to peel the zucchini?

No, the skin is tender and nutritious. Just wash and slice before cooking.

Is this curry spicy?

It is mildly spiced. You can increase the heat to your liking with chili or hot sauce.

Can I make this dish in advance?

Yes, it stores well and the flavors deepen over time.

What can I serve with this curry?

It pairs well with basmati rice, brown rice, naan, or couscous.

Can I use other beans instead of chickpeas?

Yes, white beans or lentils are good substitutes.

What if I don’t have curry powder?

You can use a mix of turmeric, cumin, coriander, and paprika to replicate the flavor.

Can I make this oil-free?

Yes, sauté the vegetables in a splash of water or broth instead of oil.

Will light coconut milk work?

Yes, but the sauce may be thinner and less creamy.

How do I thicken the sauce if needed?

Simmer uncovered or add a small amount of cornstarch slurry.

Conclusion

Creamy Zucchini and Chickpea Coconut Curry is a delicious and easy way to enjoy a plant-based meal packed with nutrition and flavor. With its tender vegetables, hearty legumes, and fragrant coconut curry sauce, it’s a dish that brings warmth and satisfaction to any table. Perfect for weeknights, meal prep, or a cozy weekend dinner.

Print