Zucchini Curry With Chickpeas
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Zucchini Curry with Chickpeas is a flavorful and healthy vegetarian dish that is sure to satisfy any cravings for spicy food. This recipe combines the mild flavor of zucchini with a blend of aromatic spices and tender chickpeas, all simmered in a creamy coconut milk sauce. The result is a deliciously fragrant and hearty curry that can be served over rice or enjoyed on its own. With its vibrant colors and bold flavors, this dish is perfect for adding some excitement to your weeknight meals or impressing guests at your next dinner party. Whether you’re a fan of Indian cuisine or just looking for something new to try, Zucchini Curry with Chickpeas is sure to become a favorite in your recipe collection.
Ingredients
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tbsp grated ginger
2 zucchinis, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
Salt and pepper to taste
2 tbsp chopped fresh cilantro (optional)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté for about 5 minutes until it becomes translucent.
- Add minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
- Add chopped zucchini to the skillet and sauté for about 5 minutes until it becomes tender.
- Add chickpeas, diced tomatoes, vegetable broth, curry powder, ground cumin, and ground turmeric to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes until the zucchini is fully cooked and the flavors are well combined.
- Season with salt and pepper to taste. Garnish with chopped cilantro if desired.
- Serve hot with a side of rice or naan bread.
- Enjoy making this mouth-watering Zucchini Curry With Chickpeas! Let us know in the comments how yours turned out and any tweaks you made. Happy cooking! 😊👨🍳🍽️