Go Back
bowl of chickpea zucchini coconut curry

Chickpea Zucchini Coconut Curry

This chickpea zucchini coconut curry is a creamy, flavorful vegan dish made with tender chickpeas, fresh zucchini, and rich coconut milk. Easy to make, perfect for weeknight dinners, and packed with spices that give it a warm, comforting taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil or olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 medium zucchinis sliced into half-moons
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz coconut milk
  • 1 tablespoon curry powder adjust to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish
Optional: 1 small chili, chopped, for extra heat

Method
 

  1. Heat oil: In a large pan, heat coconut oil over medium heat. Add chopped onion and sauté until soft and translucent.
  2. Add aromatics: Stir in garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Toast spices: Add curry powder, turmeric, cumin, and paprika. Stir constantly for 30–45 seconds to release the flavors.
  4. Cook zucchini: Add zucchini slices and stir to coat with spices. Cook 4–5 minutes until slightly tender but still firm.
  5. Add chickpeas and coconut milk: Pour in coconut milk and chickpeas. Bring to a gentle simmer. Cook for 10 minutes to allow flavors to blend.
  6. Season & serve: Add salt and pepper to taste. Garnish with fresh cilantro. Serve over rice, quinoa, or with warm naan.

Notes

  • Adjust spices according to taste.
  • For a creamier curry, add extra coconut milk or a splash of coconut cream.
  • Works well for meal prep and can be stored in the fridge for up to 3 days.