Spiced Zucchini and Chickpea Coconut Curry

A flavorful curry featuring spiced zucchini and chickpeas in a creamy coconut sauce, perfect with rice or naan.

This spiced zucchini and chickpea coconut curry is a delightful vegetarian dish bursting with flavor and vibrant colors. This recipe combines tender zucchini, hearty chickpeas, and a rich coconut milk base infused with aromatic spices like curry powder, cumin, coriander, turmeric, and paprika. Perfectly paired with cooked rice or naan, this curry offers a satisfying and comforting meal, garnished with fresh cilantro for a refreshing finish.

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

  • 2 tablespoons cooking oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (4 oz) mild diced green chilies
  • 2 medium zucchinis, chopped into bite-sized pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 roma tomatoes, chopped
  • 1 can (14 oz) coconut milk
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan (for serving)

Instructions

Prepare Ingredients

Chop onion, tomatoes, garlic, ginger, and zucchini. Drain and rinse chickpeas.

Cook Aromatics

Heat oil in a skillet over medium heat. Sauté onion for 5 minutes until soft, then add garlic, ginger, and green chilies for 2 minutes until fragrant.

Add Spices

Stir in curry powder, cumin, coriander, turmeric, and paprika to coat the aromatics.

Cook Zucchini

Add zucchini and cook for 5 minutes until slightly softened.

Add Chickpeas and Tomatoes

Add chickpeas and tomatoes with juice, and stir to combine.

Simmer Curry

Pour in coconut milk and bring to a simmer. Reduce heat and simmer for 15-20 minutes until zucchini is tender. Season with salt and pepper.

Serve

Garnish with cilantro and serve hot with rice or naan.

Chop the onion, tomato, garlic, ginger, and zucchini. Drain and rinse the chickpeas.  Chop the cilantro.

Heat the cooking oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.

 Add the minced garlic, ginger, and green chilies. Sauté for another 2 minutes until fragrant.

Add the curry powder, ground cumin, ground coriander, turmeric, and paprika to the skillet. Stir well to coat the onions and garlic with the spices.

Add the chopped zucchini to the skillet. Stir to combine and cook for about 5 minutes, allowing the zucchini to soften slightly.

Add the drained and rinsed chickpeas and the chopped tomatoes (with their juice) to the skillet. Stir to combine.

Pour in the coconut milk and stir well. Bring the mixture to a simmer.

Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the zucchini is tender and the flavors have melded together. Season the curry with salt and pepper to taste.

Serve the zucchini and chickpea curry hot, garnished with fresh chopped cilantro. Pair the curry with cooked rice or naan.