Name: Easy Zucchini Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small onion (diced); 2 tbsp grapeseed oil (or another cooking oil of your choice); 3 cloves garlic (minced); 1 tbsp ginger (minced); 2 tbsp Thai red curry paste; 14 oz full-fat coconut milk ((1 can)); 2 small zucchini (cut into medium cubes); 32 oz cooked chickpeas ((2 cans, liquid drained)); 1 tsp sugar; 2 handfuls baby spinach; 2 tbsp soy sauce; 1/4 cup cilantro (chopped); 1/4 cup chives (chopped)

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If you’re on the hunt for a quick, hearty, and flavorful dish, look no further than this Easy Zucchini Chickpea Curry. This recipe is a delightful blend of fresh vegetables and protein-packed chickpeas, all enveloped in a creamy coconut sauce with a kick of Thai red curry paste. It’s not only simple to prepare but also perfect for a weeknight dinner or a cozy meal with friends. Gather your ingredients, and let’s embark on a culinary adventure!

Why Easy Zucchini Chickpea Curry is Worth Your Time

This Easy Zucchini Chickpea Curry is a winner for several reasons. First and foremost, it’s a one-pot wonder that minimizes cleanup and maximizes flavor. The combination of zucchini and chickpeas provides a satisfying texture and a rich source of nutrients. The creamy coconut milk balances the heat from the curry paste, creating a harmonious dish that can cater to various palates. Plus, it’s incredibly versatile! Serve it over rice, with naan, or even on its own for a wholesome meal. In just 30 minutes, you can have a delicious dinner ready that is sure to impress.

Your Shopping Guide

Before you dive into cooking, here’s a comprehensive shopping list to ensure you have everything you need for this Easy Zucchini Chickpea Curry:

1 small onion, diced
2 tbsp grapeseed oil (or another cooking oil of your choice)
3 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp Thai red curry paste
14 oz (1 can) full-fat coconut milk
2 small zucchini, cut into medium cubes
32 oz (2 cans) cooked chickpeas (liquid drained)
1 tsp sugar
2 handfuls baby spinach
2 tbsp soy sauce
1/4 cup chopped cilantro
1/4 cup chopped chives

Toolbox for This Recipe

Before you start cooking, grab the following tools to make your cooking experience smoother:

Large skillet or wok – for cooking the curry.
Wooden spoon or spatula – for stirring.
Knife and cutting board – for chopping vegetables.
Measuring spoons and cups – for accurate ingredient measurements.
Canned goods opener – for the chickpeas and coconut milk.
Serving bowls – for plating your delicious curry.

How to Prepare Easy Zucchini Chickpea Curry

Now that you have your ingredients and tools ready, let’s get cooking! Follow these simple steps to whip up your Easy Zucchini Chickpea Curry.

Step 1: Sauté Aromatics

In a large skillet or wok, heat the grapeseed oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent. This step is essential for building a flavorful base for your curry.

Step 2: Add Garlic and Ginger

Next, add the minced garlic and ginger to the skillet. Stir them in and cook for another minute, allowing their aromas to fill your kitchen. Be careful not to let them burn!

Step 3: Incorporate Curry Paste

Add the Thai red curry paste to the skillet, mixing it thoroughly with the onion, garlic, and ginger. Cook for approximately 2 minutes until the paste is fragrant and well combined with the aromatics.

Step 4: Pour in Coconut Milk

Now, it’s time to add the star of the show: the full-fat coconut milk! Pour it into the skillet and stir until the curry paste is fully dissolved. This will give your curry a rich and creamy texture.

Step 5: Add Zucchini and Chickpeas

Add the medium-cubed zucchini and drained chickpeas to the skillet. Stir to combine all the ingredients, ensuring the zucchini is well-coated in the coconut sauce. Let it simmer for about 5-7 minutes, or until the zucchini is tender but not mushy.

Step 6: Season and Finish

Stir in the sugar, baby spinach, and soy sauce. Allow the spinach to wilt down, which should take just a minute. Finally, sprinkle in the chopped cilantro and chives for a fresh finish.

Step 7: Serve and Enjoy

Taste your Easy Zucchini Chickpea Curry and adjust the seasoning if needed. Serve hot over cooked rice or with naan, and enjoy the explosion of flavors in every bite!

Vegan & Vegetarian Swaps

This Easy Zucchini Chickpea Curry is naturally vegan and vegetarian-friendly. However, if you’re looking to make adjustments or substitutions, consider the following:

For a nut-free option, ensure that your curry paste does not contain any nut ingredients.
Replace soy sauce with tamari for a gluten-free version.
If you want to add more protein, consider adding tofu or tempeh.
For a spicier kick, add sliced jalapeños or red pepper flakes.

Mistakes Even Pros Make

Even seasoned cooks can slip up! Here are some common mistakes to avoid when making this Easy Zucchini Chickpea Curry:

Using low-fat coconut milk can result in a less creamy texture. Stick with full-fat for optimal richness.
Overcooking the zucchini can make it mushy. Aim for tender yet firm pieces for the best bite.
Not seasoning to taste can lead to a bland dish. Always taste your curry before serving!
Skipping the fresh herbs at the end can diminish the overall flavor. They add a burst of freshness that elevates the dish.

Storing, Freezing & Reheating

If you have leftovers (which is unlikely because this dish is so delicious!), here’s how to store, freeze, and reheat your Easy Zucchini Chickpea Curry:

Store in an airtight container in the refrigerator for up to 4 days.
To freeze, place the cooled curry in a freezer-safe container and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of water or coconut milk to loosen it up.

Common Questions

Can I use other vegetables in this curry?

Absolutely! This recipe is very versatile. Feel free to substitute or add vegetables like bell peppers, carrots, or spinach depending on your preference and what you have on hand.

Is this curry spicy?

The level of spice can be adjusted based on your preference. The Thai red curry paste provides some heat, but you can reduce the amount or add a little more coconut milk to tone it down if needed.

Can I make this curry ahead of time?

Yes! This Easy Zucchini Chickpea Curry can be made ahead of time and actually tastes better the next day as the flavors meld together. Just store it in the fridge until you’re ready to eat.

What can I serve with zucchini chickpea curry?

This curry pairs wonderfully with rice, quinoa, or naan. You can also serve it over a bed of greens for a lighter option!

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Make It Tonight

With simple ingredients and an easy cooking process, there’s no reason not to make this Easy Zucchini Chickpea Curry tonight! It’s a nourishing, flavorful dish that your whole family will love. So go ahead, gather your ingredients, and let the aromatic spices fill your kitchen. You’re just one pot away from a delicious meal that celebrates the vibrant flavors of the world. Enjoy!