Chickpea Zucchini Curry
Warm, comforting, and bursting with flavor, this Chickpea Zucchini Curry is a wholesome plant-based dish you'll want to add to your weeknight dinner rotation. Packed with protein-rich chickpeas, tender zucchini, and a velvety coconut milk base, this curry is infused with aromatic spices like cumin, turmeric, and garam masala for a bold yet balanced flavor profile. Made in just 45 minutes, it’s a quick yet satisfying meal that pairs perfectly with steamed rice or warm flatbread. Garnished with fresh cilantro for a vibrant finish, this gluten-free and vegan curry is not only healthy but irresistibly delicious. Whether you’re catering to a vegetarian diet or simply looking for a hearty, nourishing dinner, this one-pot dish is sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoons (adjust to taste) Red chili powder
- 2 medium, chopped Tomatoes
- 1 13.5-ounce can Coconut milk
- 2 cups (or 1 15-ounce can, drained and rinsed) Cooked chickpeas
- 2 medium, sliced into half-moons Zucchini
- 1 cup Vegetable broth
- 1 teaspoon (adjust to taste) Salt
- 0.25 cup, chopped (for garnish) Fresh cilantro
- For serving (optional) Cooked rice or flatbread
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Sprinkle in the ground cumin, coriander, turmeric, garam masala, and red chili powder. Stir well to toast the spices for 30 seconds.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the cooked chickpeas and sliced zucchini to the pot, stirring them into the sauce.
Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes, stirring occasionally, until the zucchini is tender.
Season with salt to taste and adjust any spices as needed.
Garnish with fresh chopped cilantro before serving.
Serve hot with cooked rice or flatbread, if desired.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6772 mg | 294% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 96.1 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4224 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
