Zucchini and Chickpea Curry
A nutritious, flavor-packed meal that comes together in under 30 minutes. It's naturally vegan, budget-friendly, and packed with protein and vegetables.
Ingredients
- 2 medium zucchini diced into 1-inch pieces
- 2 15 oz cans chickpeas, drained and rinsed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 14 oz can diced tomatoes
- 1 14 oz can coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and cumin, letting the spices toast for 30 seconds.
- Add diced tomatoes and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add chickpeas and zucchini to the pot. Season with salt and pepper.
- Cover and simmer for 15-20 minutes, or until zucchini is tender but not mushy.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro if desired.