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Vegan Zucchini Chickpea Curry – Simple, Cozy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add tomatoes and chickpeas. Pour in the diced tomatoes with their juices and add the chickpeas. Stir well and bring to a gentle simmer.
  6. 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.
  7. 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.
  8. 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.