Vegan Zucchini Chickpea Curry – Simple, Cozy, and Satisfying
This Vegan Zucchini Chickpea Curry is the kind of weeknight dinner that makes you feel both nourished and comforted. It’s creamy, fragrant, and packed with texture, thanks to tender zucchini and hearty chickpeas. The spices are warm but not overwhelming, so it works for a wide range of tastes.
Plus, it comes together fast with pantry staples and one pan. Serve it over rice, scoop it with flatbread, or enjoy it as-is for a light, wholesome bowl.
Vegan Zucchini Chickpea Curry – Simple, Cozy, and Satisfying
Ingredients
Method
- Prep your ingredients. Dice the onion, mince the garlic, grate the ginger, and slice the zucchini. Rinse and drain the chickpeas so they’re ready to go.
- Sauté the aromatics. Heat the oil in a large skillet or pot over medium heat. Add the onion and a pinch of salt.Cook, stirring, until soft and translucent, about 5–7 minutes. Add the garlic and ginger, and cook 1 minute more until fragrant.
- Bloom the spices. Stir in the curry powder, cumin, turmeric, and red pepper flakes (if using). Cook for 30–45 seconds, stirring, to release the oils and deepen the flavor.If the pan looks dry, add a splash more oil.
- Soften the zucchini. Add the sliced zucchini and 1/2 teaspoon salt. Cook for 3–4 minutes, stirring occasionally, until it starts to soften but still holds its shape.
- Add tomatoes and chickpeas. Pour in the diced tomatoes with their juices and add the chickpeas. Stir well and bring to a gentle simmer.
- Make it creamy. Stir in the coconut milk.Reduce heat to medium-low and let the curry simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the zucchini is tender.
- Balance the flavors. Taste and adjust with more salt and black pepper. If the tomatoes are extra tangy, add the maple syrup to round out the acidity. Squeeze in the lime juice for brightness.
- Finish and serve. Remove from heat and stir in cilantro if using.Serve hot over rice or grains, or with warm naan or flatbread. Add extra lime wedges at the table.
Why This Recipe Works
This curry leans on simple ingredients, but the flavor is layered and balanced. Zucchini cooks quickly and soaks up the spices, while chickpeas bring protein and a satisfying bite.
Coconut milk gives the sauce a creamy body without dairy, and tomatoes add brightness and depth. A quick bloom of spices in oil builds flavor from the start, making the whole dish taste like it took longer than it did.
It’s also flexible. You can make it mild or spicy, and it welcomes add-ins like spinach or bell peppers.
Whether you’re new to plant-based cooking or a seasoned vegan, this recipe gives you a fuss-free, dependable dinner.
Ingredients
- 2 tablespoons neutral oil (such as avocado or sunflower)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium zucchinis (about 1 pound), halved lengthwise and sliced into half-moons
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes (fire-roasted if available)
- 1 can (13.5–14 ounces) full-fat coconut milk
- 1–1.5 tablespoons curry powder (mild or medium)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4–1/2 teaspoon red pepper flakes or cayenne (optional, to taste)
- 1 teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper, to taste
- 1 teaspoon maple syrup or sugar (optional, to balance acidity)
- Juice of 1/2 lime (plus wedges for serving)
- 1/4 cup chopped fresh cilantro (optional garnish)
- Cooked rice, quinoa, or warm flatbread for serving
Step-by-Step Instructions
- Prep your ingredients. Dice the onion, mince the garlic, grate the ginger, and slice the zucchini. Rinse and drain the chickpeas so they’re ready to go.
- Sauté the aromatics. Heat the oil in a large skillet or pot over medium heat. Add the onion and a pinch of salt.Cook, stirring, until soft and translucent, about 5–7 minutes. Add the garlic and ginger, and cook 1 minute more until fragrant.
- Bloom the spices. Stir in the curry powder, cumin, turmeric, and red pepper flakes (if using). Cook for 30–45 seconds, stirring, to release the oils and deepen the flavor.If the pan looks dry, add a splash more oil.
- Soften the zucchini. Add the sliced zucchini and 1/2 teaspoon salt. Cook for 3–4 minutes, stirring occasionally, until it starts to soften but still holds its shape.
- Add tomatoes and chickpeas. Pour in the diced tomatoes with their juices and add the chickpeas. Stir well and bring to a gentle simmer.
- Make it creamy. Stir in the coconut milk.Reduce heat to medium-low and let the curry simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the zucchini is tender.
- Balance the flavors. Taste and adjust with more salt and black pepper. If the tomatoes are extra tangy, add the maple syrup to round out the acidity. Squeeze in the lime juice for brightness.
- Finish and serve. Remove from heat and stir in cilantro if using.Serve hot over rice or grains, or with warm naan or flatbread. Add extra lime wedges at the table.
Keeping It Fresh
This curry keeps well for 3–4 days in the refrigerator. Store it in an airtight container and reheat gently over the stove or in the microwave.
If it thickens in the fridge, add a splash of water or coconut milk to loosen the sauce.
For freezing, cool the curry completely and pack it into freezer-safe containers. It freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring as you go.
Zucchini softens more after freezing, but the flavors stay great.
Benefits of This Recipe
- Nutrient-dense. Chickpeas provide plant protein and fiber, while zucchini adds hydration and vitamins. The spices bring antioxidants and warmth.
- Weeknight-friendly. One pan, straightforward steps, and common pantry staples make it low-effort and high reward.
- Budget-conscious. Canned chickpeas and tomatoes are affordable, and zucchini is usually reasonably priced, especially in season.
- Flexible and inclusive. It’s vegan, gluten-free, and easily adjustable in spice level and richness.
Pitfalls to Watch Out For
- Overcooking the zucchini. Aim for tender with a bit of bite. Letting it simmer too long can make it mushy.
- Skipping the spice bloom. Adding spices to hot oil for a brief moment wakes them up.Skipping this step leads to a flatter flavor.
- Underseasoning. Coconut milk and tomatoes need enough salt and acid to shine. Taste and adjust at the end with salt and lime.
- Too much heat too fast. High heat can split the coconut milk. Keep the simmer gentle once it’s added.
Recipe Variations
- Spinach boost: Stir in a few handfuls of baby spinach during the last 2 minutes of cooking until wilted.
- Extra veg: Add diced bell pepper, peas, or cauliflower florets with the zucchini for more color and texture.
- Tomato-free: Skip the diced tomatoes and use vegetable broth instead.Add a bit more lime to brighten.
- Nutty finish: Top with toasted cashews or peanuts for crunch and richness.
- Herb swap: Use basil or mint instead of cilantro for a fresh twist.
- Spice tweak: Replace curry powder with a mix of garam masala and coriander for a different flavor profile. Adjust quantities to taste.
- Lighter version: Use light coconut milk and reduce the oil to 1 tablespoon. Simmer a bit longer to thicken.
FAQ
Can I use fresh tomatoes instead of canned?
Yes.
Use about 2 cups of chopped ripe tomatoes. If they’re not very juicy, add 1/4 cup water or vegetable broth to maintain the sauce consistency.
What can I use instead of coconut milk?
Unsweetened cashew cream or a thick oat cream works well. You can also blend 1/2 cup soaked cashews with 1 cup water until smooth and add that in place of coconut milk.
Is this curry spicy?
It’s naturally mild if you skip the red pepper flakes or cayenne.
Add heat gradually to suit your taste—start with a pinch and build up.
Can I make this in an Instant Pot?
Yes. Use Sauté mode for the aromatics and spice bloom. Add zucchini, tomatoes, chickpeas, and coconut milk, then cook on Low Pressure for 1 minute and quick release.
Finish with lime and season to taste.
What should I serve with it?
Steamed basmati rice, brown rice, quinoa, or warm naan are all great. A simple cucumber salad on the side adds a fresh crunch.
How do I thicken the sauce?
Simmer uncovered for a few extra minutes to reduce. If needed, mash a few chickpeas into the sauce to thicken it naturally.
Can I make it ahead?
Absolutely.
The flavors deepen by the next day. Store in the fridge and reheat gently, adding a splash of water if it gets too thick.
Wrapping Up
This Vegan Zucchini Chickpea Curry is reliable, flavorful, and easy to customize. It’s a perfect go-to for busy nights, and it makes tasty leftovers for lunch.
Keep the ingredients on hand, and you can have a wholesome, comforting meal on the table in under 30 minutes. Simple steps, big payoff, and a bowl you’ll want to make again and again.
