Zucchini Chickpea Curry! Calling all curry lovers, this delicious dish is sure to put a smile on your face!
Flavorful, healthy, and ultra-comforting, this oil free Zucchini Chickpea Curry is brimming with curry yumminess and plant-based ingredients. If you are looking for ways to use up zucchini in a nutritious way, then this delightful dish is just for you. Zucchini and chickpeas bathe in a tasty and simple curry sauce that is sure to please everyone at the dinner table.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We have an overabundance of zucchini from our garden this year so we are always looking for ways to use them up. We also love curry dishes at our house! We are all about curry creativeness. This beautiful Indian spiced dish is sure to get rave reviews.
This dish is definitely a new favorite way to use up those tasty zucchinis! You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is a delicious curry that features zucchini and chickpeas.
- Diced Zucchini: We used approximately 3 small zucchinis or approximately 2 medium zucchinis. Cut the zucchini in half lengthwise. Then cut each half in half lengthwise. You know have 4 long strips of zucchini. Then slice the zucchinis into 1/2 inch slices. See the photos for reference.
- Yellow Onion: You can also use a red onion in this recipe.
- Chickpeas: If you are not a fan of chickpeas, please feel free to substitute using your favorite bean.
- Cooking Time: We like our zucchini tender, but not falling apart. We simmered for approximately 25 minutes.
- Instant Pot: We initially tried to use an Instant Pot with this recipe, but we kept getting the Burn feature. There isn’t enough liquid for an Instant Pot.
- Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.
- Light Coconut Milk: We used light coconut milk from a can. Light coconut milk is WFPB, while full fat coconut milk is not.
- Plant Milk: We were aiming for a lower-fat curry soup. We used a light coconut milk. If you wish to use an unsweetened plain plant milk instead, you may need to reduce the curry powder, cumin, and garam masala to suit your tastes.
- Curry Powders: All curry powders are not the same. There are tons of curry options and blends. Each blend tends to accent different spices within the blend. We have found that some blends are heavy with turmeric and tend to be slightly acidic on the backend of the palate. If you find your curry blend is too acidic (and you are going for the low-fat version of this soup), you may need to increase the light coconut milk to balance the flavors.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop or in the microwave.
This dish can be frozen.
Pantry Products Used:
- Curry Powder: We used Penzeys The Now Curry. You can use your favorite curry powder.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Ceramic/Enamel Lined Cast Iron Dutch Oven or similar stock pot
If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Zucchini Chickpea Curry
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 Minutes
- Yield: 6 Cups 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
Flavorful, healthy, and ultra-comforting, this oil free Zucchini Chickpea Curry is brimming with curry yumminess and plant-based ingredients.
Ingredients
Base Ingredients:
- 1 cup yellow onions, fine dice *
- 4 cups zucchini, unpeeled, sliced *
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 – [ 8 oz. can ] tomato sauce
- ½ cup water
- 1 cup light coconut milk (from can) *
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
Spice/Herb Ingredients:
- 1 teaspoon cumin
- 2 teaspoons curry powder *
- ¼ teaspoon garam masala
- ½ to 1 teaspoon sea salt (+/-) *
Toppings:
- Chopped fresh cilantro
Serving Ideas:
- Steamed rice
- Baked potato
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions and zucchini, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, ginger, and Spice/Herb Mix, sauté for 30 seconds, just to allow the spices to release their fragrance, then add all the remaining Base Ingredients, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 20 to 30 minutes or until the zucchini reaches the desired tenderness, stirring occasionally to prevent sticking/burning.
- Allow to sit for 5 minutes to allow the flavors to marry. Serve with steamed rice (or over a baked potato) and freshly chopped cilantro.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 6 (makes 6 cups)
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