A vibrant and nourishing plant-based curry filled with tender zucchini slices, hearty chickpeas, and creamy coconut milk, infused with aromatic spices—comforting and full of flavor.
Why You’ll Love This Recipe
This Zucchini and Chickpea Coconut Curry is a delightful fusion of textures and flavors. The tender zucchini pairs perfectly with the hearty chickpeas, all enveloped in a rich and creamy coconut sauce. Infused with aromatic spices, this dish offers a comforting warmth that’s both satisfying and wholesome. It’s an excellent choice for those seeking a flavorful, plant-based meal that’s both nutritious and easy to prepare.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional)
- 2 medium zucchinis, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup diced eggplant (optional)
- 1 can (13.5 oz) full-fat coconut milk
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh cilantro for garnish (optional)
- Cooked rice or naan, for serving
Directions
- Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
- Stir in the minced garlic and grated ginger. Cook for 1 minute, then add the curry powder, ground cumin, turmeric, and chili flakes. Mix until fragrant.
- Add the sliced zucchini, chickpeas, and diced eggplant (if using). Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk, season with salt and black pepper, and bring to a gentle simmer. Cook for 15–20 minutes until the vegetables are tender and the sauce has thickened.
- Stir in the lemon juice before serving.
- Serve hot, garnished with fresh cilantro alongside cooked rice or naan.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add More Vegetables: Incorporate bell peppers, spinach, or sweet potatoes for added nutrition and flavor.
- Protein Boost: Add tofu or tempeh for an extra protein punch.
- Spice Level: Adjust the chili flakes to control the heat according to your preference.
- Herb Infusion: Add fresh basil or mint for a different aromatic profile.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much.
FAQs
What type of coconut milk should I use?
Full-fat coconut milk provides a richer and creamier texture, but light coconut milk can be used for a lighter version.
Can I use dried chickpeas instead of canned?
Yes, but ensure they are soaked overnight and cooked until tender before adding to the curry.
Is this curry spicy?
The spice level is moderate. Adjust the chili flakes to increase or decrease the heat according to your taste.
Can I make this curry ahead of time?
Absolutely. This curry tastes even better the next day as the flavors meld together. Store in the refrigerator and reheat before serving.
What can I serve with this curry?
It pairs well with steamed rice, quinoa, or naan bread to soak up the flavorful sauce.
Can I add other proteins to this dish?
Yes, tofu, tempeh, or even cooked chicken can be added for additional protein.
How can I thicken the curry sauce?
Simmering the curry uncovered will naturally thicken the sauce. Alternatively, a slurry of cornstarch and water can be added.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Ensure that any accompaniments like naan are also gluten-free if necessary.
Can I use other types of squash instead of zucchini?
Certainly. Yellow squash or pattypan squash can be used as substitutes for zucchini.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat thoroughly before serving.
Conclusion
Zucchini and Chickpea Coconut Curry is a flavorful and comforting dish that’s perfect for any occasion. Its rich, creamy sauce combined with tender vegetables and hearty chickpeas makes it a satisfying meal on its own or paired with your favorite grain. Easy to prepare and adaptable to various dietary needs, this curry is sure to become a staple in your recipe collection.
Print
Zucchini and Chickpea Coconut Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
Un curry végétal vibrant et nourrissant rempli de tranches de courgettes tendres, de pois chiches copieux et de lait de coco crémeux, infusé d’épices aromatiques, réconfortant et plein de saveur.
Ingredients
- 1 cuillère à soupe d’huile de coco
- 1 oignon finement haché
- 2 gousses d’ail hachées
- 1 cuillère à soupe de gingembre frais râpé
- 1 cuillère à soupe de poudre de curry
- 1/2 cuillère à café de cumin moulu
- 1/4 cuillère à café de curcuma
- 1/4 cuillère à café de flocons de piment (facultatif)
- 2 courgettes moyennes, coupées en demi-lunes
- 1 boîte (15 oz) de pois chiches, égouttés et rincés
- 1/2 tasse d’aubergines coupées en dés (facultatif)
- 1 boîte (13,5 oz) de lait de coco entier
- Sel et poivre noir au goût
- 1 cuillère à soupe de jus de citron
- Coriandre fraîche pour la garniture (facultatif)
- Riz cuit ou naan, pour servir
Instructions
- Faire chauffer l’huile de coco dans une grande poêle à feu moyen. Ajouter l’oignon et faire revenir 3 à 4 minutes jusqu’à ce qu’il soit translucide.
- Incorporer l’ail et le gingembre. Cuire 1 minute, puis ajouter le curry, le cumin, le curcuma et les flocons de piment. Mélanger jusqu’à ce que le tout soit parfumé.
- Ajoutez les courgettes, les pois chiches et l’aubergine (si vous en utilisez). Laissez cuire 5 minutes en remuant de temps en temps.
- Versez le lait de coco, salez et poivrez, puis portez à frémissement doux. Laissez mijoter 15 à 20 minutes, jusqu’à ce que les légumes soient tendres et la sauce épaissie.
- Incorporer le jus de citron avant de servir.
- Servir chaud, garni de coriandre fraîche avec du riz ou du naan.
Notes
- Ajustez les flocons de piment pour plus ou moins de piquant en fonction de vos préférences en matière d’épices.
- L’aubergine ajoute une couche supplémentaire de texture mais peut être omise.
- Utilisez du lait de coco léger pour une option moins grasse.
- Se marie bien avec du riz brun pour plus de fibres.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
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