Easy Zucchini Chickpea Curry
This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.
Servings: 6 servings
- 1 small onion diced
- 2 tbsp. grapeseed oil or other kind
- 3 garlic cloves, minced
- 1 tbsp. ginger, minced
- 2 tbsp. Thai red curry paste*
- 14 oz. (1 can) full-fat coconut milk
- 2 small zucchini, cut into medium cubes
- 32 oz. (2 cans) cooked chickpeas
- ½ tsp. sugar
- 2 handfuls baby spinach
- 2 tbsp. soy sauce
- ⅓ cup chopped cilantro
- ⅓ cup chopped chives
In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.
* Red Curry Paste can be found in most grocery stores in the ethnic food section, or online.
HOW TO STORE IT
To store any leftovers, place the cooled Zucchini Chickpea Curry in an airtight container in the refrigerator for 2-3 days. If you want to keep it longer, place it in a ziplock freezer bag and lay it flat in the freezer. Once frozen, you can store it standing up to save room. It will last for 2-3 months.
Calories: 473kcal | Carbohydrates: 50g | Protein: 17g | Fat: 25g | Saturated Fat: 15g | Sodium: 308mg | Potassium: 823mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1990IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 6mg