This easy Chickpea Zucchini Curry is a winning dish. Simple ingredients paired with fresh herbs for a flavorful curry combo you won’t be able to get enough of. It’s so easy to make – just one pot and 25 minutes for a super satisfying, filling and healthy dinner.
This curry is also very versatile. You can swap out the veggies with your favorites to suit your personal taste. This is good even if you can’t find all the ingredients you should use in the supermarket. This Zucchini Chickpea Curry can be made in many different ways.
Experiment with the different ingredients. My suggestions for substitute vegetables and variations:
- Almost any vegetable goes well with this chickpea curry recipe. Instead of zucchini, add bell peppers, broccoli, cauliflower, etc. You can also add things like the spinach if you like.
- Use different herbs. If you don’t have fresh chives or cilantro on hand, you can substitute parsley, basil, or chopped green onions. There may be a slight taste difference. The same goes for using dried herbs BUT in a pinch.
- Add more protein. If you want a higher protein meal, consider adding some firm cubed tofu. Maybe seared first.
Ingredients for Zucchini Chickpea Curry
- Thai green curry paste – this can be found in the ethnic food section of most grocery stores or online.
- Coconut Milk – You can substitute heavy cream or unsweetened plant-based cream for this if you prefer.
- Vegetables – zucchini, peas, chickpeas and ginger. However, you can also prepare this recipe with other vegetables.
- Chickpeas – cook them yourself or buy the canned ones.
- Oil – I use coconut oil, but other vegetable oils can also be used.
- Herbs – coriander, but also chives, parsley, basil and/or spring onions.
if you like our chickpea and zucchini curry, you might also be interested in these dishes:
- Zucchini and carrot fritters – quick and crispy
- Easy to make falafel at home
- vegan rondini with lentil bolognese
- Ayurvedic pickled cucumber curry
- spicy beetroot and carrot curry
If you do have leftovers, store the cooled zucchini chickpea curry in an airtight container in the fridge for 2-3 days. If you want to keep it longer, you can freeze it in the freezer for about 2 to 3 months.
Side dishes for the curry
This zucchini and chickpea curry goes very well with all types of grains. Enjoy it with pasta, couscous, quinoa or with rice. Serve the curry with a fresh green salad or enjoy it on its own for a low-carb meal packed with vitamins, minerals and protein.
Chickpea Zucchini Curry – vegan
- 2 tablespoon coconut oil*
- Ginger* walnut size
- 1 tsp Green curry paste
- 1 tsp Turmeric*
- Chickpeas* Can about 400g
- 200 grams Peas TC
- 200 ml coconut milk*
- 200 ml vegetable broth
- 1 tablespoon food starch
- 2-3 zucchini green and/or yellow
- kosher salt*
- 1 small Bunch of coriander
- basmati rice*
- kosher salt*
- Peel and finely chop or grate the ginger.
- Heat a tablespoon of coconut oil and briefly sweat the ginger, turmeric and green curry paste in it. and add it together with the peas and chickpeas (along with the water). Pour coconut milk and approx. 200 ml vegetable stock over everything.
- Pour the chickpeas and their liquid into the pot. add peas. Pour in coconut milk and broth.
- Bring everything to a boil and simmer gently for about 10 minutes.
- In a second saucepan, cook the rice according to package directions.
- In the meantime, wash the courgettes, cut them into cubes and sauté them in a pan with a spoonful of coconut oil until they start to colour.
- Mix 1 tablespoon of cornstarch in a little water and add to the curry.
- Mix the fried courgettes into the curry just before serving, so they still have a good bite and look great. (If you don’t care, just cook them when the chickpeas go into the pot.)
- Finally, rinse the coriander, shake dry, chop and stir into the finished curry. Complete!