Looking for a nutritious, flavor-packed meal that comes together in under 30 minutes? This Zucchini and Chickpea Curry has become my go-to recipe for busy weeknights. It’s naturally vegan, budget-friendly, and packed with protein and vegetables. The combination of aromatic Indian spices with tender zucchini and hearty chickpeas creates a satisfying dish that’s perfect year-round.
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.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Recipe Notes
- Don’t overcook the zucchini – it should be tender but still hold its shape.
- For a thicker curry, let it simmer uncovered for the last 5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This curry pairs perfectly with rice, naan bread, or quinoa.
- For extra heat, add 1-2 diced jalapeños with the onions or a pinch of red pepper flakes.
- Light coconut milk can be used, though the curry won’t be as creamy.
- Make sure to rinse the chickpeas well to remove excess sodium.
This curry freezes beautifully for up to 3 months – just thaw overnight in the refrigerator and reheat gently on the stovetop. The flavors actually develop more after a day, making it an excellent meal prep option.
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.