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 25 minutes. Goes perfectly with rice or naan bread.
As you probably know by now, I find curries the ideal way to get ahead as they're great for meal planning. This curry is fast to prep, and can be made the day before and reheated the following day. In fact, as with all curries, it will taste even better the next day.
Cooking your own curries from scratch is far easier that you might think. Adding creamy coconut milk making this simple chickpea and zucchini curry the perfect weeknight meal.
This vegan curry recipe is dairy free and also suitable for a gluten free diet, just make sure you use gluten free vegetable stock.
- Why You'll Love This Easy Zucchini Curry Recipe with Chickpeas
- Easy Zucchini Coconut Curry Ingredient List
- How to Make Easy Zucchini Chickpea Curry - Step-By-Step
- Frequently Asked Questions
- Variations of Easy Zucchini Curry
- Tips & Tricks For Making Easy Zucchini Curry
- Pin This Easy Zucchini Curry with Chickpeas Recipe For Later
- What Do You Think?!
- More Easy 30 Minute Meal Recipe Ideas
- Printable Recipe
- Easy Zucchini Curry with Chickpeas
Why You'll Love This Easy Zucchini Curry Recipe with Chickpeas
- This meat free vegan zucchini curry is a great way of adding more plant-based meals into your weekly diet.
- The whole curry is made in one-pot which not only retains all the flavor, but also saves time when it comes to the washing up.
- This is a mild curry, if you like your curries hotter, add some fresh chili, red pepper flakes, or ground chili powder.
- Curries are perfect for batch cooking, so the ideal way to get ahead. Enjoy some now and freeze the rest for later.
- This simple curry is much healthier than a lot of curries you will find in your local restaurant - theres no excess oil or salt in this sauce.
- For family friendly vegetable based one-pot dishes try my:
Easy Zucchini Coconut Curry Ingredient List
Find the full list and quantities in the recipe below.
Zucchini - I've used 2 large green zucchini, but you can use any color as they will all work in this recipe. Just adapt the number depending on the size.
Garam Masala Powder - this is an aromatic blend of Indian Spices which is great for simplified, pared back curries.
Chickpeas - For convenience I used canned chickpeas (aka garbanzo beans). If using dried chickpeas, cover them in water and soak overnight. Then boil them the next day for 40 minutes to soften first, before adding to the curry.
Tomatoes - I have used canned diced tomatoes, if using canned plum tomatoes just cut them into smaller pieces before adding. Fresh tomatoes are also delicious here.
Coconut Milk - You can use full fat or reduced fat coconut milk. I prefer full fat as it results in a creamier curry sauce, I find reduced fat coconut milk can be too thin. You could also swap full fat coconut milk for coconut cream for added richness.
How to Make Easy Zucchini Chickpea Curry - Step-By-Step
Find the full printable recipe below.
Sauté seasoned sliced zucchini and diced onions in olive oil over a medium heat until golden brown.
Add the aromatics and spice to the pan and cook until fragrant.
Add tomato puree and stock, followed by drained cooked chickpeas and diced canned tomatoes.
Stir together well and, bring to the boil then simmer for around 15 minutes.
Add coconut milk and bring back up to heat.
Serve with sliced fresh jalapenos and cilantro leaves for freshness.
Frequently Asked Questions
Do You Need to Peel Zucchini?
No, there is no need to peel zucchini, as most of the nutrition comes from the deep green skin.
Can I Add Meat To This Vegan Curry?
Yes, you can add meat to this curry if you want to. For example, try adding some skinless and boneless chicken thighs or even some leftover roast chicken to the curry sauce.
Variations of Easy Zucchini Curry
If you don't have chickpeas, any other drained canned white beans work here, like navy beans or cannellini beans. You could also add lentils.
If you like your curries hot and spicy, try adding some chopped fresh green chili, some red pepper flakes or chili powder to the curry, along with the garam masala.
The veggies in this curry can be adapted to suit what you enjoy eating and happen to have in the fridge. Here are some suggestions of veggies that would work in this curry: cauliflower; potato; sweet potatoes; butternut squash; green beans, eggplant.
To get my greens in, I often serve this with baby spinach, which gets partially cooked if you stir it in with the curry sauce on your plate. You could also substitute spinach with kale or chard.
For a richer curry try adding some coconut cream instead of coconut milk.
Tips & Tricks For Making Easy Zucchini Curry
- Curry freezes really well, so makes a great prep ahead dish. Make a double batch, enjoy some now and freeze the rest for a quick and easy meal another day.
- For convenience and those days when you are pushed for time, look for ready chopped onion and ready minced garlic and ginger (you can get fresh or frozen in most stores). This will help cut down on prep time.
- A sprinkle of fresh herbs and some fresh sliced chili will help refresh reheated or frozen curry.
How To Serve Zucchini & Chickpea Curry
There's lots of flavor in this curry sauce so I keep things simple and serve with some steamed basmati rice or brown rice and naan breads for mopping up the curry sauce. Or how about trying my Coconut Rice with Lime?
I like to serve this curry with some fresh sliced red chilies alongside. That way, those who like their curries on the hotter side, can add it fresh.
For a lighter, low carb option, serve your curry with some cauliflower rice.
How To Reheat Leftover Zucchini Curry?
Leftover Zucchini curry re-heats very well. In fact curry often tastes even better the next day as the flavors have had a change to meld together and will be more intense.
When ready to enjoy, place the curry into a pot and back over the stove. Warm up gently until piping hot, adding a splash of water to loosen the sauce if necessary.
How to Freeze Zucchini & Chickpea Curry?
Zucchini curry can be easily frozen. Cook the curry then allow it to cool completely before placing in an airtight container with a tight fitting lid.
Store the curry in the freezer for up to 3 months. When ready to enjoy, defrost thoroughly before heating gently until hot all the way through.
Pin This Easy Zucchini Curry with Chickpeas Recipe For Later
What Do You Think?!
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More Easy 30 Minute Meal Recipe Ideas
Easy Zucchini Curry with Chickpeas
- 1 tbsp Olive Oil - or coconut oil
- 2 large Zucchini - cut into bite-size pieces
- 1 Onion - diced
- 2 cloves Garlic - minced
- 1 inch Fresh Ginger - peeled and minced
- 1 tsp Garam Masala
- 1 tbsp Tomato Purée - or tomato paste
- ½ cup Vegetable Stock - or chicken stock
- 15½ oz Canned Chickpeas/Garbanzo Beans
- 15½ oz Canned Diced Tomatoes
- 1 cup Coconut Milk
- Sea Salt and Black Pepper
- Fresh Cilantro (Coriander)
- Jalapeno Peppers - sliced
- 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.