Description
Creamy Zucchini and Chickpea Coconut Curry is a flavorful, plant-based dish with tender zucchini, hearty chickpeas, and a rich, spiced coconut milk sauce. It’s quick, nutritious, and perfect for a satisfying vegan meal.
Ingredients
Scale
- 2 tbsp olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium zucchinis, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp fresh cilantro, chopped (optional garnish)
- Cooked rice, for serving
Instructions
- Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, salt, and black pepper. Stir to coat the onion mixture evenly.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the sliced zucchini and chickpeas. Stir to combine.
- Cover and simmer for 12–15 minutes, or until zucchini is tender and sauce has thickened.
- Taste and adjust seasoning if necessary.
- Serve hot over cooked rice, garnished with fresh cilantro if desired.
Notes
- Use canned chickpeas for convenience; rinse well before using.
- Do not peel zucchini—the skin is tender and nutritious.
- For extra protein, add tofu or tempeh.
- Spice it up with chili flakes or chopped chilies.
- Simmer uncovered to thicken the sauce or add a cornstarch slurry.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg