Chickpea Zucchini Curry


Prep Time: 15 mins
Cook Time: 20 mins
Yields: 2-4


  • 1 onion, diced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon saffron powder
  • 1 cup diced tomatoes and their juices
  • 5 small zucchinis, diced
  • 1/2 can coconut milk
  • 1 cup cooked chickpeas
  • fresh cilantro leaves, for serving


  1. In a large sauce pan heat oil over medium heat. Add onions and cook for 5 minutes, until golden. Add garlic and ginger and cook for 30 seconds. Add all the spices, tomatoes and zucchini, cook for 10 minutes. Turn the heat off and let the mixture cool.
  2. Once cool, place into a blender and process until smooth. Return to the pan and cook for about 5 minutes over low heat, adding in coconut milk and chickpeas. Serve warm with rice or quinoa, garnished with fresh cilantro. Enjoy immediately.

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