My one-pot Easy Zucchini Curry with Chickpeas is an ideal meat free weeknight dinner for the whole family. Gently spiced, this creamy courgette curry sauce is ready in only 25 minutes and is perfect served with rice or naan bread.
Place a large frying pan, skillet or Dutch oven over a medium-high heat and add the olive oil.
Add the chopped zucchini and onions to the pan. Season well with sea salt and black pepper. Sauté for around 10 minutes, stirring occasionally, until the vegetables turn golden brown.
Stir in the minced garlic, ginger, and garam masala, letting it cook for a minute until fragrant.
Add the tomato puree and stock, stirring everything together. Season again.
Add the drained chick peas and canned diced tomatoes.
Bring to a boil and simmer, stirring, for around 15 minutes until all the ingredients start to come together.
Finish by gently stirring in the coconut milk.
One heated through, serve with fresh cilantro leaves and jalapeno slices for extra heat.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.