If you're on the hunt for a vibrant and satisfying dish that will tantalize your taste buds, look no further than this Chickpea Zucchini Curry! Bursting with the rich flavors of Indian cuisine, this delightful recipe combines protein-packed chickpeas and tender zucchinis in a creamy coconut milk sauce, all seasoned to perfection with aromatic curry spices. Whether you're a seasoned chef or a kitchen novice, this quick and easy recipe promises to bring warmth and comfort to your dining table in just 35 minutes. Ready to impress your family and friends with a dish that’s both healthy and delicious? Let’s dive into the cooking adventure!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can coconut milk
- 2 tsp curry powder
- Salt and pepper to taste
- Olive oil for cooking
- Cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 can of chickpeas, 2 medium zucchinis, 1 onion, 2 cloves of garlic, 1 can of coconut milk, curry powder, salt, pepper, olive oil, and cilantro for garnish.
- Prepare the vegetables: Chop the onion into small pieces, mince the garlic cloves, and dice the zucchinis into bite-sized pieces.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pan and continue to sauté for another 1-2 minutes, stirring frequently to prevent burning.
- Sprinkle in 2 teaspoons of curry powder and stir well to combine, allowing the spices to toast slightly for about 1 minute to enhance their flavor.
- Next, add the diced zucchinis to the skillet, stirring to coat them with the onion and spice mixture. Cook for about 5 minutes, or until the zucchinis begin to soften.
- Pour in the can of drained and rinsed chickpeas and the can of coconut milk. Stir well to combine all the ingredients.
- Season the mixture with salt and pepper to taste. Bring the curry to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 15 minutes, stirring occasionally.
- After 15 minutes, check the consistency of the curry. If you prefer a thicker curry, you can let it simmer uncovered for a few more minutes until it reaches your desired thickness.
- Once cooked, remove the skillet from the heat. Taste and adjust the seasoning if necessary.
- To serve, ladle the chickpea zucchini curry into bowls and garnish with fresh cilantro. Enjoy your meal with rice or naan bread!
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your spices before you start cooking. This will make the cooking process smoother and more enjoyable.
- Customize Your Spice Level: If you like a bit of heat, consider adding some red pepper flakes or a chopped chili pepper when sautéing the onions and garlic.
- Thicker Curry: For a thicker curry, allow it to simmer uncovered for a few extra minutes after the initial cooking time. This helps to evaporate some of the liquid and concentrate the flavors.
- Serving Suggestions: Serve this curry over fluffy basmati rice or with warm naan bread to soak up the delicious sauce. A side of yogurt or a simple salad can also complement the meal beautifully.
- Fresh Herbs for Garnish: Don’t skip the cilantro garnish! It adds a fresh burst of flavor that elevates the dish. You can also try adding a squeeze of fresh lime juice for an extra zing.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
