PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 6
Delicious, super simple, and a great vegan dish. This easy zucchini chickpea curry is a must-try! This is a very versatile and flavorful one-pot meal that your whole family will love! For a filling dinner, serve this with grains such as pasta, rice, or quinoa. You can even serve this on top of a salad. Or enjoy this by itself!
INGREDIENTS
3 garlic cloves, minced
1 tablespoon ginger, minced
1 small onion, diced
2 tablespoons grapeseed oil or other kinds
2 small zucchini, cut into medium cubes
2 tablespoons Thai red curry paste
14 ounces (1 can) full-fat coconut milk
32 ounces (2 cans) of cooked chickpeas
2 handfuls of baby spinach
⅓ c. chopped cilantro
2 tablespoons soy sauce
⅓ c. chopped chives
½ teaspoon sugar
How to make Easy Zucchini Chickpea Curry
Step 1: Add oil to a large pot over medium heat. Once hot, add the chopped onion. Using a wooden spoon, stir the chopped onion and cook for a few minutes until browned.
Step 2: Next, add the garlic along with the ginger, and red curry paste. Stir and cook until everything is well-blended.
Step 3: Pour in the coconut milk. Stir well while scraping the bottom of the pot.
Step 4: Toss in the chopped zucchini pieces. Cover and cook for another 5 minutes. Then, take the lid off and stir.
Step 5: Into the pot, add the chickpeas and sugar. Mix well. At this point, the curry should be gently simmering. On top, add the spinach leaves. Cover the pot again and continue to cook for additional 2 minutes. Then, stir until the spinach is evenly incorporated.
Step 6: Stir in the soy sauce, chopped cilantro, and chives. Serve right away. Enjoy!
NOTES:
In an airtight container, place any leftovers and store them in the fridge for up to 2 to 3 days. Or keep it in a ziplock freezer bag and store it in the freezer (lay it flat) for up to 2 to 3 months.
NUTRITION FACTS:
Calories: 473 kcal, 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
Easy Zucchini Chickpea Curry
Ingredients
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 1 small onion diced
- 2 tablespoons grapeseed oil or other kinds
- 2 small zucchini cut into medium cubes
- 2 tablespoons Thai red curry paste
- 14 ounces 1 can full-fat coconut milk
- 32 ounces 2 cans of cooked chickpeas
- 2 handfuls of baby spinach
- ⅓ c. chopped cilantro
- 2 tablespoons soy sauce
- ⅓ c. chopped chives
- ½ teaspoon sugar
Instructions
- Add oil to a large pot over medium heat. Once hot, add the chopped onion. Using a wooden spoon, stir the chopped onion and cook for a few minutes until browned.
- Next, add the garlic along with the ginger, and red curry paste. Stir and cook until everything is well-blended.
- Pour in the coconut milk. Stir well while scraping the bottom of the pot.
- Toss in the chopped zucchini pieces. Cover and cook for another 5 minutes. Then, take the lid off and stir.
- Into the pot, add the chickpeas and sugar. Mix well. At this point, the curry should be gently simmering. On top, add the spinach leaves. Cover the pot again and continue to cook for additional 2 minutes. Then, stir until the spinach is evenly incorporated.
- Stir in the soy sauce, chopped cilantro, and chives. Serve right away. Enjoy!
