PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 6
This is a simple vegan dish that you can make in under fifteen minutes with easy fin ingredients. A delicious Zucchini Chickpea Curry that is perfect for your entire family! Super flavorful, versatile, and a wonderful one-pot meal.
Feel free to use or swap the veggies for whatever you like or have on hand. Don’t be afraid to experiment because this hearty and incredibly satisfying Zucchini Chickpea Curry can be made in lots of different ways and it is still will be as amazing!
INGREDIENTS
1 small onion diced
2 tablespoons grapeseed oil or other kinds
3 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons Thai red curry paste
14 ounces (1 can) full-fat coconut milk
2 small zucchini, cut into medium cubes
32 ounces (2 cans) cooked chickpeas
½ teaspoon sugar
2 handfuls of baby spinach
2 tablespoons soy sauce
⅓ c. chopped cilantro
⅓ c. chopped chives
How to make Easy Zucchini Chickpea Curry
Step 1: Pour in the olive oil in a large pot and add in the chopped onions. Cook over medium heat, stirring using a wooden spoon for a few minutes until the onions are brown. Add in the garlic, ginger, and red curry paste and continue stirring until well mixed. Then, whisk in the coconut milk, scraping the bottom of the pot and stirring to mix.
Step 2: To the pot, add in the chopped pieces of zucchini. Cover with the lid and cook for 5 minutes, then uncover the pot and stir.
Step 3: Add the chickpeas and sugar to the pot and stir. Simmer, then top with spinach. Cover and continue to cook for another 2 minutes. Stir so the spinach is mix with the other ingredients. Now, add in the soy sauce, chopped cilantro, and chives. Stir again.
NOTES:
Place the leftovers in an airtight container and store them in the fridge for up to 2 to 3 days. Or in a ziplock freezer bag and the freezer for up to 2 to 3 months.
NUTRITION FACTS:
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
Ingredients
- 1 small onion diced
- 2 tablespoons grapeseed oil or other kinds
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai red curry paste
- 14 ounces (1 can) full-fat coconut milk
- 2 small zucchini, cut into medium cubes
- 32 ounces (2 cans) cooked chickpeas
- ½ teaspoon sugar
- 2 handfuls of baby spinach
- 2 tablespoons soy sauce
- ⅓ c. chopped cilantro
- ⅓ c. chopped chives
Instructions
Step 1: Pour in the olive oil in a large pot and add in the chopped onions. Cook over medium heat, stirring using a wooden spoon for a few minutes until the onions are brown. Add in the garlic, ginger, and red curry paste and continue stirring until well mixed. Then, whisk in the coconut milk, scraping the bottom of the pot and stirring to mix.
Step 2: To the pot, add in the chopped pieces of zucchini. Cover with the lid and cook for 5 minutes, then uncover the pot and stir.
Step 3: Add the chickpeas and sugar to the pot and stir. Simmer, then top with spinach. Cover and continue to cook for another 2 minutes. Stir so the spinach is mix with the other ingredients. Now, add in the soy sauce, chopped cilantro, and chives. Stir again.
Notes
Place the leftovers in an airtight container and store them in the fridge for up to 2 to 3 days. Or in a ziplock freezer bag and the freezer for up to 2 to 3 months.
