This post shows you how to make zucchini and chickpea curry.
Looking for a delicious, plant-based dinner? This Zucchini & Chickpea Curry is your new go-to meal!
Tender zucchini, hearty chickpeas, and a rich, spiced coconut curry sauce come together in a one-pot, 30-minute dish that’s packed with flavor. This vegan and gluten-free recipe is easy to make, highly customizable, and perfect for meal prep. Serve it with rice, naan, or enjoy it as a stew for a comforting and warming meal! 🍛🥒✨
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What can you cook with zucchini?
Zucchini is a super versatile vegetable and there are so many delicious options to whip up in no time at all. Whether you are looking for a pasta dish or an alternative to using pasta, or you are looking for a tasty side dish using this vibrant veggie. Here are some of our favorites:
- Zucchini Fritters – an amazing zucchini side dish
- Zucchini Noodles with Garlic Shrimp – zoodles, what could be better?
- Stuffed Zucchini Boats – a super easy zucchini dinner recipe!
- Zucchini Lasagna – using zucchini instead of pasta – perfect as a gluten free recipe.
- Creamy Zucchini Pasta – indulgent but super quick to make!
- Zucchini Parmesan – tomato-ey flavorsome goodness.
- Grilled Zucchini and Chicken Wrap – a new ingredient for your wrap?
- Zucchini and Black Bean Tacos – fun twist on a Mexican classic!
- Zucchini Stir-Fry with Tofu – try a new dish!
- Zucchini and Mushroom Risotto
- Zucchini Crust Pizza – a different take on pizza
- Lemon Garlic Zucchini & Salmon Foil Packs – mess-free!
- Zucchini and Chicken Casserole
Follow these recipes, and you’ll have a delicious zucchini dinners in no time! 😊
Aesther Cooking Pairs this recipe with
Ingredients
For the Curry:
1 tbsp coconut oil (or olive oil)
1 small onion, diced
3 cloves garlic, minced
1-inch piece ginger, grated
2 medium zucchinis, sliced into half-moons
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk (full-fat for creaminess)
1 ½ tsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
½ tsp paprika (or cayenne for heat)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp garam masala (optional, for depth)
½ cup vegetable broth (or water, as needed)
1 tbsp lemon juice
¼ cup fresh cilantro, chopped (for garnish)
Optional Add-Ins:
1 cup baby spinach or kale
½ cup diced bell peppers
½ cup peas or green beans
Step-by-Step Instructions
Sauté the Aromatics
Heat coconut oil in a large pan over medium heat.
Add onion, and sauté for 2-3 minutes until soft. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
Cook the Vegetables & Spices
Add zucchini and cook for 2 minutes, stirring occasionally.
Sprinkle in curry powder, cumin, turmeric, paprika, and garam masala, stirring well to coat the veggies in the spices.
Simmer the Curry
Pour in the diced tomatoes, chickpeas, and coconut milk. Stir to combine.
Add vegetable broth if the curry is too thick. Simmer for 15 minutes, stirring occasionally.
Final Touches
Stir in lemon juice and adjust seasoning with more salt or spice, if needed.
Remove from heat and garnish with fresh cilantro.
Serve & Enjoy!
Serve hot over steamed rice, quinoa, or with warm naan bread.
Tips and Tricks
✔ Don’t overcook the zucchini – Add it early but let it stay tender, not mushy.
✔ For extra creaminess – Use full-fat coconut milk instead of light.
✔ Want more spice? – Add more cayenne pepper or red chili flakes.
✔ Thicker curry? – Simmer longer or mash a few chickpeas to naturally thicken the sauce.
✔ Meal prep friendly – This curry stores well for up to 4 days in the fridge and tastes even better the next day!
🌿 Make It Your Own – Try:
- Protein Boost 💪
- Add cubed tofu or paneer for extra protein.
- Stir in cooked lentils for a heartier dish.
- Use shredded chicken or shrimp for a non-vegan option.
- Different Veggies 🥦
- Swap zucchini for eggplant, bell peppers, or sweet potatoes.
- Add peas, green beans, or mushrooms for more texture.
- Spice It Up 🔥
- Make it extra spicy by adding Thai red chilies or extra cayenne.
- Add a swirl of spicy chili oil before serving.
How to Serve
This Zucchini & Chickpea Curry pairs perfectly with:
✔ Steamed Basmati or Jasmine Rice – The mild rice balances the rich, creamy curry.
✔ Naan or Roti – Perfect for scooping up every delicious bite.
✔ Quinoa or Cauliflower Rice – An alternative.
Zucchini and Chickpea Curry
Ingredients
For the Curry:
- 1 tbsp coconut oil or olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 medium zucchinis sliced into half-moons
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk (full-fat for creaminess)
- 1 ½ tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika or cayenne for heat
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp garam masala optional, for depth
- ½ cup vegetable broth or water, as needed
- 1 tbsp lemon juice
- ¼ cup fresh cilantro chopped (for garnish)
Optional Add-Ins:
- 1 cup baby spinach or kale
- ½ cup diced bell peppers
- ½ cup peas or green beans
Instructions
Sauté the Aromatics
- Heat coconut oil in a large pan over medium heat.
- Add onion, and sauté for 2-3 minutes until soft. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
Cook the Vegetables & Spices
- Add zucchini and cook for 2 minutes, stirring occasionally.
- Sprinkle in curry powder, cumin, turmeric, paprika, and garam masala, stirring well to coat the veggies in the spices.
Simmer the Curry
- Pour in the diced tomatoes, chickpeas, and coconut milk. Stir to combine.
- Add vegetable broth if the curry is too thick. Simmer for 15 minutes, stirring occasionally.
Final Touches
- Stir in lemon juice and adjust seasoning with more salt or spice, if needed.
- Remove from heat and garnish with fresh cilantro.
Serve & Enjoy!
- Serve hot over steamed rice, quinoa, or with warm naan bread.
FAQs
Q: Can I make this curry ahead of time?
A: Yes! This dish tastes even better after the flavors meld together. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Q: Can I use dried chickpeas instead of canned?
A: Absolutely! Soak 1 cup of dried chickpeas overnight, then cook until tender before adding them to the curry.
Nutritional Information (Approximate)
- Protein: 10g
- Carbs: 40g
- Fats: 9g
A super comforting zucchini dinner recipe – perfect for 4-6 people!
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Looking for more zucchini recipe ideas? visit Zucchini Recipes
This post shows you how to make zucchini and chickpea curry.
