clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of Zucchini Chickpea Curry

Zucchini Chickpea Curry

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 55 Minutes
  • Yield: 6 Cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


Flavorful, healthy, and ultra-comforting, this oil free Zucchini Chickpea Curry is brimming with curry yumminess and plant-based 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 (+/-) *


  • Chopped fresh cilantro

Serving Ideas:

  • Steamed rice
  • Baked potato


  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. 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.
  3. 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.
  4. 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.


*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)