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Chickpea Curry with Zucchini

This easy-to-make dish combines hearty chickpeas and fresh zucchini in a flavourful curry that's perfect for any cold night `!

Ingredients (4 people):

  • 2 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 1 cloves garlic, minced

  • 2 tablespoons curry paste

  • 1 teaspoon ground cumin

  • 1 teaspoon curry powder

  • 1 can chickpeas, drained and rinsed

  • 1 large zucchini, diced

  • 1 can bamboo shoots

  • 1 can coconut milk

  • Salt and pepper to taste

  • Fresh coriander, chopped, for garnish

  • Cooked rice, for serving


  1. In a large pan, heat the vegetable oil over medium heat with the curry paste. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic, cooking for an additional 1-2 minutes until fragrant.

  2. Add in the ground cumin, and curry powder. Cook for another 1-2 minutes to toast the spices.

  3. Add the diced zucchini to the pan and cook for about 5 minutes until the zucchini starts to soften.

  4. Add the drained chickpeas and bamboo shoots to the pan. Stir well to combine with the spices and aromatics.

  5. Pour in the coconut milk, stirring to combine. Bring the curry to a gentle simmer and let it cook for another 10-15 minutes, allowing the flavors to meld and the zucchini to become tender.

  6. Season the curry with salt and pepper to taste. Garnish with freshly chopped coriander.

  7. Enjoy your delicious chickpea curry over cooked rice!

Adjust the spice levels and seasonings according to your preferences.

Nutritional values per serving: 550 kcal | 20 grams of fat | 10.5 grams of protein

C02 values per serving: 199 grams of C02

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