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Homemade Easy Zucchini Chickpea Curry photo

Easy Zucchini Chickpea Curry

A quick, creamy Thai-inspired curry with zucchini, chickpeas, and coconut milk finished with fresh herbs.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 smalloniondiced
  • 2 tbsp.grapeseed oilor other kind
  • 3 garlic cloves minced
  • 1 tbsp.ginger minced
  • 2 tbsp.Thai red curry paste*
  • 14 oz. 1 can full-fat coconut milk
  • 2 smallzucchini cut into medium cubes
  • 32 oz. 2 cans cooked chickpeas(liquid drained)
  • 1/2 tsp.sugar
  • 2 handfulsbaby spinach
  • 2 tbsp.soy sauce
  • 1/3 cupchopped cilantro
  • 1/3 cupchopped chives

Equipment

  • Large Pot

Method
 

Instructions
  1. Heat a large pot over medium heat and add 2 tbsp grapeseed oil. Add 1 small diced onion and cook, stirring, until softened and beginning to brown, about 2–3 minutes.
  2. Add 3 garlic cloves (minced), 1 tbsp minced ginger, and 2 tbsp Thai red curry paste. Stir and cook until fragrant and well combined, about 1 minute.
  3. Pour in 14 oz (1 can) full-fat coconut milk, scraping the bottom of the pot to loosen any browned bits. Bring to a gentle simmer.
  4. Add 2 small zucchini cut into medium cubes. Cover the pot and cook for 5 minutes.
  5. Remove the lid and stir the mixture.
  6. Add 32 oz (2 cans) cooked chickpeas (liquid drained) and ½ tsp sugar. Stir and return to a gentle simmer.
  7. Pile 2 handfuls baby spinach on top of the curry, cover, and cook for 2 minutes.
  8. Remove the lid and stir to fully incorporate the spinach.
  9. Stir in 2 tbsp soy sauce, ⅓ cup chopped cilantro, and ⅓ cup chopped chives until evenly distributed.
  10. Serve immediately.

Notes

Notes
* Red Curry Paste can be found in most grocery stores in the ethnic food section, or
online
.
HOW TO STORE IT
To store any leftovers, place the cooled Zucchini Chickpea Curry in an airtight container in the refrigerator for 2-3 days. If you want to keep it longer, place it in a ziplock freezer bag and lay it flat in the freezer. Once frozen, you can store it standing up to save room. It will last for 2-3 months.