Chickpeas with Zucchini Curry
Packed with vibrant flavors and wholesome ingredients, Chickpeas with Zucchini Curry is a hearty, plant-based dish that combines tender chickpeas and zucchini in a creamy coconut milk and tomato-based sauce. Infused with aromatic spices like cumin, coriander, turmeric, and garam masala, this curry delivers a delightful balance of heat and earthiness, with an optional cayenne pepper kick for spice enthusiasts. Ready in just 45 minutes, it's an easy weeknight meal that pairs perfectly with fluffy basmati rice or soft, pillowy naan. Garnished with fresh cilantro for a burst of color and flavor, this vegan and gluten-free curry is as nutritious as it is delicious, making it an ideal choice for a comforting yet healthy dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 small Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 1 14-ounce can Coconut milk
- 2 15-ounce cans Canned chickpeas, rinsed and drained
- 2 medium Zucchini, sliced into thin half-moons
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan (for serving)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, ground turmeric, garam masala, and cayenne pepper (if using). Cook for 30 seconds to bloom the spices.
Add the tomato paste and stir well to combine, cooking for 1-2 minutes.
Pour in the canned diced tomatoes and coconut milk. Stir to create a smooth sauce.
Add the chickpeas and sliced zucchini. Stir to coat them in the sauce.
Season with salt and black pepper. Bring the curry to a gentle simmer.
Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Serve the curry hot, garnished with fresh cilantro, alongside basmati rice or naan.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4669 mg | 203% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 88.8 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5385 mg | 115% | |
*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.
