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Homemade Easy Zucchini Chickpea Curry photo

Easy Zucchini Chickpea Curry

This Easy Zucchini Chickpea Curry is a quick, hearty delight! Packed with flavor and nutrients, it’s perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 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

Equipment

  • Large Skillet or Wok
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons and cups
  • Canned goods opener
  • Serving bowls

Method
 

Preparation Steps:
  1. In a large skillet or wok, heat the grapeseed oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Add the minced garlic and ginger to the skillet, stirring in and cooking for another minute.
  3. Add the Thai red curry paste and mix thoroughly. Cook for approximately 2 minutes until fragrant.
  4. Pour in the full-fat coconut milk and stir until the curry paste is fully dissolved.
  5. Add the zucchini and drained chickpeas, stirring to combine. Let it simmer for about 5-7 minutes until the zucchini is tender.
  6. Stir in the sugar, baby spinach, and soy sauce. Allow the spinach to wilt, then sprinkle with chopped cilantro and chives.
  7. Taste and adjust seasoning if needed. Serve hot over cooked rice or with naan.

Notes

  • Using full-fat coconut milk ensures a rich, creamy texture.
  • Don’t overcook the zucchini; it should be tender but firm.
  • Always taste the curry before serving to adjust the seasoning.