Zucchini Chickpea Curry

In recent years, plant-based recipes have surged in popularity, driven by a growing awareness of health, sustainability, and culinary creativity. More people are exploring the benefits of incorporating vegetables, legumes, and whole foods into their diets, not only for their nutritional value but also for their vibrant flavors. One standout dish in the realm of plant-based cooking is the Zesty Zucchini Chickpea Curry. This recipe combines the wholesome goodness of zucchini and chickpeas, creating a hearty and satisfying meal that is both nourishing and delicious.

Discover a vibrant and nutritious dish with this Zesty Zucchini Chickpea Curry recipe. Perfect for plant-based enthusiasts, this dish features hearty zucchini and protein-packed chickpeas cooked in creamy coconut milk, delivering a satisfying blend of textures and flavors. Ready in under 30 minutes, it's an ideal choice for busy weeknights or meal prep. Enhance your dining experience by pairing it with rice, quinoa, or fresh herbs for a delightful and wholesome meal.

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Ingredients

2 medium zucchinis, diced into half-moons

1 can (15 oz) chickpeas, drained and rinsed thoroughly

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 can (14 oz) full-fat coconut milk

2 tablespoons red curry paste

1 tablespoon soy sauce (use tamari for a gluten-free option)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves, chopped, for garnish

Cooked rice or quinoa, for serving

Instructions

Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and softened. Add the minced garlic and grated ginger to the pot, stirring and cooking for an additional minute until the mixture is fragrant.

Add Spices: Sprinkle in the ground cumin, turmeric, and smoked paprika. Stir the spice mixture into the onion, garlic, and ginger for about 1-2 minutes to gently toast the spices and enhance their flavors.

Incorporate the Zucchini: Add the diced zucchinis to the pot, stirring well to coat them with the aromatic spice blend. Cook for approximately 5 minutes, allowing the zucchini to soften slightly while stirring occasionally.

Mix in Chickpeas and Curry Paste: Fold the drained and rinsed chickpeas into the vegetable mixture, ensuring they are evenly distributed. Add the red curry paste and soy sauce, stirring to thoroughly coat the chickpeas and zucchini with the curry paste.

Pour in Coconut Milk: Gradually pour the creamy coconut milk into the pot, stirring gently to combine all ingredients. Increase the heat slightly to bring the curry to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the zucchinis are tender and the flavors are beautifully melded together.

Season to Taste: After the simmering time is complete, taste the curry and adjust the flavor as needed with salt, freshly cracked black pepper, or additional curry paste for extra heat.

Serve: Remove the pot from heat and ladle the warm curry over servings of cooked rice or quinoa. Garnish generously with freshly chopped cilantro for an added burst of color and flavor. Enjoy your delightful Zucchini Chickpea Curry!

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