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

For the Curry
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

For the Seasoning
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

Garnish
Fresh cilantro, chopped

For Serving
Cooked rice or naan

Preparation

  • Finely chop the yellow onion.
  • Mince the garlic and fresh ginger.
  • Chop the zucchinis into bite-sized pieces.
  • Dice the roma tomatoes.
  • Drain and rinse the chickpeas.
  • Measure all spices and open the coconut milk and green chilies so everything is ready to cook.

Cooking

  • Heat cooking oil in a large skillet or pot over medium heat.
  • Sauté the onion for about 5 minutes until soft and translucent.
  • Add garlic, ginger, and diced green chilies and cook for 1–2 minutes until fragrant.
  • Stir in curry powder, cumin, coriander, turmeric, and paprika, cooking briefly to bloom the spices.
  • Add zucchini and cook for about 5 minutes until slightly softened.
  • Stir in chickpeas and tomatoes and mix well.
  • Pour in coconut milk and bring to a gentle simmer.
  • Reduce heat and simmer uncovered for 15–20 minutes until zucchini is tender and the sauce thickens.
  • Season with salt and pepper to taste.

Serving

  • Spoon curry over cooked rice or serve alongside warm naan.
  • Garnish generously with fresh chopped cilantro.