This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.
This Easy Zucchini Chickpea Curry is a satisfying dish that uses simple ingredients and fresh herbs to make a flavorful combination you won’t be able to get enough of. It’s so easy to make – just one pot and 20 minutes for a super satisfying, healthy dinner.
This dish is also really versatile. You can serve it with different grains or swap out the veggies for some of your favorites to make it more to your personal tastes. This is also great when you can’t get to the store and have to use what you have on hand. This Zucchini Chickpea Curry can be made lots of different ways, so I hope you’ll experiment and enjoy this recipe as much as my family does!
- Thai Red Curry Paste. This can be found in most grocery stores in the ethnic food section, or online.
- Coconut Milk. You could substitute this with heavy cream or unsweetened plant-based cream if you prefer.
- Vegetables. Zucchini, spinach, onion, garlic, and ginger. But you can also make this recipe with other veggies.
- Chickpeas. Cook them yourself or you can buy the canned ones.
- Oil. I use grapeseed oil, but other kinds can be used, too.
- Soy Sauce. Regular or low-sodium is fine. Tamari can be used as GF alternative.
- Sugar. Just a touch of sugar helps to balance the flavors.
- Herbs. Cilantro and chives.
How to Make Easy Zucchini Chickpea Curry
1. 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.
2. Then add the garlic and red curry paste to the pot. Continue stirring until they are well-incorporated.
3. Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
4. 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.
5. 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.
6. Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.
What can you Substitute or Add?
This recipe is very versatile so making substitutes and additions is super easy. Here are a few suggestions:
- Sub your favorite veggies. Almost any vegetable works great in this Chickpea Curry recipe. Instead of zucchini, add peppers, broccoli, cauliflower, etc. You can also take things out, like the spinach, if it’s not to your liking.
- Make it gluten-free. To avoid gluten, use a gluten-free soy sauce or tamari sauce in place of the one used in this recipe. You can usually find this in a dedicated section in the grocery store, or online.
- Use different herbs. If you don’t have fresh chives or cilantro on hand, you can substitute parsley, basil, or chopped scallions. There may be a slight flavor difference, but it will be close. The same is true of using dried herbs in a pinch.
- Add more protein. If you want a more protein-packed meal, consider adding in cubed firm tofu.
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.
What to Serve this dish with
- On top of grains. This Zucchini Chickpea Curry goes really well with all sorts of grains. Enjoy it with pasta, quinoa, or rice.
- Atop a salad. Double down on the vegetables by making this the protein topper for a salad of spinach, romaine, or kale.
- On its own. For a low-carb meal that has lots of vitamins, minerals, and protein, enjoy this curry dish as is.
This Easy Zucchini Chickpea Curry is so versatile and convenient. Make it according to the recipe or tweak it as you like, but either way, you’ll have a delicious and satisfying vegan meal that you’ll be proud to put on your table.
You’ll enjoy these recipes also:
- Vegetarian Gyros (made with chickpeas)
- Chickpea Carrot Salad Sandwich
- Healthy Vegan Stew
- Curried Couscous Salad
- Potato Curry
Easy Zucchini Chickpea Curry
- 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
- 1/2 tsp. sugar
- 2 handfuls baby spinach
- 2 tbsp. soy sauce
- 1/3 cup chopped cilantro
- 1/3 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 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.