Description
Easy Zucchini Chickpea Curry is a vibrant and wholesome dish that comes together in just 30 minutes. Bursting with the flavors of tender zucchini and hearty chickpeas simmered in rich coconut milk and aromatic spices, this curry is perfect for busy weeknights or meal prep. Serve it over rice or quinoa for a satisfying, nutritious meal that delights the palate.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
Instructions
- In a large pot, heat a splash of oil over medium heat. Add chopped onion, garlic, and ginger; saut? until softened (about 5 minutes).
- Stir in curry powder; cook for another minute to release flavors.
- Add diced zucchini and chickpeas; saut? for an additional 5 minutes until zucchini starts to soften.
- Pour in coconut milk and vegetable broth; stir well.
- Bring to a gentle simmer and cover the pot. Cook for about 10 minutes to meld flavors.
- Taste and adjust seasoning as needed before serving hot over rice or on its own.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg