Zucchini Chickpea Curry

In recent years, plant-based meals have surged in popularity, captivating food enthusiasts and health-conscious individuals alike. The shift towards vegetarian and vegan diets reflects a growing awareness of the benefits of consuming more fruits, vegetables, and legumes. For those seeking delicious, nutritious, and satisfying dishes, the Zesty Zucchini Chickpea Curry stands out as an exemplary choice, merging vibrant flavors with a wealth of health benefits.

Discover the delicious Zesty Zucchini Chickpea Curry, a vibrant plant-based meal packed with flavor and nutrition. This hearty dish combines nutrient-rich zucchini and protein-packed chickpeas, creating a satisfying dinner option that’s easy to make. Enhanced with creamy coconut milk and aromatic spices, this curry is not only comforting but also a great way to incorporate more plant-based goodness into your diet. Perfect for those seeking tasty, healthy meals!

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Ingredients

2 medium zucchinis, diced

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon turmeric

½ teaspoon red pepper flakes (adjust for spice preference)

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice or naan (for serving)

Instructions

Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add Spices: Sprinkle in the curry powder, cumin, turmeric, and red pepper flakes. Stir continuously for about 1-2 minutes to toast the spices slightly, releasing their flavors.

Incorporate Zucchini and Chickpeas: Add the diced zucchini and drained chickpeas into the pot, stirring well to coat them with the spiced mixture.

Pour in Tomatoes and Coconut Milk: Add the diced tomatoes (with their juices) and coconut milk. Stir everything together, bringing the mixture to a gentle simmer.

Simmer: Lower the heat and let the curry simmer for about 15-20 minutes, or until the zucchini is tender and the flavors meld together. Stir occasionally to prevent sticking. Season with salt and pepper to taste.

Serve: Remove from heat and serve hot over cooked rice or with warm naan. Garnish with chopped fresh cilantro for a burst of freshness.

Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings