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Homemade Easy Zucchini Chickpea Curry photo
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Easy Zucchini Chickpea Curry

A quick, creamy Thai-inspired zucchini and chickpea curry that's ready in about 20 minutes and full of fresh herbs.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 1 small onion diced
  • 2 tbsp grapeseed oil or other neutral oil
  • 3 garlic cloves minced
  • 1 tbsp ginger minced
  • 2 tbsp Thai red curry paste
  • 14 oz full-fat coconut milk (1 can)
  • 2 small zucchini cut into medium cubes
  • 32 oz cooked chickpeas (2 cans), drained
  • 1/2 tsp sugar
  • 2 handfuls baby spinach
  • 2 tbsp soy sauce
  • 1/3 cup cilantro chopped
  • 1/3 cup chives chopped

Instructions

  • Heat the grapeseed oil in a large pot over medium heat, then add the diced onion and cook, stirring occasionally, until softened and beginning to brown, about 2–3 minutes.
  • Add the minced garlic, minced ginger, and Thai red curry paste to the pot and cook, stirring, until fragrant and evenly combined, about 1 minute.
  • Pour in the coconut milk, scrape any browned bits from the bottom of the pot, and stir to combine.
  • Add the cubed zucchini, cover the pot, and cook for 5 minutes; then remove the lid and stir.
  • Stir in the drained chickpeas and the sugar, bring the curry to a gentle simmer, then top with the baby spinach and replace the lid for 2 minutes.
  • Remove the lid, stir the spinach into the curry, then add the soy sauce, chopped cilantro, and chopped chives and stir to combine.
  • Taste and adjust seasoning if needed, then serve.

Equipment

  • Large Pot
  • Wooden Spoon
  • Can opener
  • Knife
  • Cutting Board

Notes

  • Red curry paste is available in most grocery stores' ethnic food aisle or online.
  • Use full-fat coconut milk for a creamier texture.
  • Drain and rinse canned chickpeas before using.
  • Adjust curry paste to taste for more or less heat.
  • Chopped cilantro and chives are added at the end for freshness.