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

Building the Flavor Base
Heat 2 tablespoons cooking oil in a large skillet or pot over medium heat. Add 1 large finely chopped yellow onion and cook for about 4–5 minutes until softened. Stir in 3 cloves minced garlic and 1 tablespoon minced fresh ginger, cooking for about 30 seconds until fragrant.

Adding the Vegetables
Add 1 can (4 oz) mild diced green chilies, 2 medium zucchinis (chopped into bite-sized pieces), and 4 chopped Roma tomatoes. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and release their juices.

Seasoning the Curry
Sprinkle in 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric, and ½ teaspoon paprika. Season with salt and pepper to taste, stirring well to coat everything evenly with the spices.

Adding Chickpeas and Coconut Milk
Stir in 1 can (15 oz) chickpeas (drained and rinsed) and 1 can (14 oz) coconut milk. Mix well and bring the curry to a gentle simmer.

Simmering
Let the curry simmer for about 10–15 minutes, stirring occasionally, until the zucchini is tender and the flavors have melded together. Adjust seasoning if needed.

Serving
Serve the curry hot over cooked rice or alongside naan. Garnish with fresh chopped cilantro for a bright finish.