Description

This Vegan Zucchini & Chickpea Curry brings a symphony of textures, combining velvety zucchini with satisfying chickpeas, enriched by the warm flavors of garlic, ginger, and spices in a creamy coconut sauce.

Ingredients

Scale

3 medium Zucchini
2 cups Cooked Chickpeas
1 can (14 oz) Full-Fat Coconut Milk
2 tbsp Coconut Oil
1 large Yellow Onio
1 tbsp Fresh Ginger
3 large Garlic Cloves
1 tsp Turmeric Powder
2 tbsp Curry Powder
Sea Salt to taste
1/2 cup Fresh Cilantro

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Instructions

Sauté the diced onions in coconut oil until translucent
Add minced garlic and grated ginger, then sprinkle in turmeric and curry powder
Pour in the coconut milk, scraping up browned bits from the pa
Incorporate the rinsed chickpeas and let them simmer
Add the zucchini and cook until tender-crisp
Remove from heat, season with salt, and stir in cilantro

Notes

Don't peel the zucchini for added fiber.

Salt at the end to ensure chickpeas soften properly.

Use full-fat coconut milk for the best texture.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 6g
Sodium: 450mg
Fat: 22g
Saturated Fat: 18g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg