Best 2 Chickpea Zucchini Curry Recipes
embark on a culinary journey as we explore the tantalizing flavors of chickpea zucchini curry, a vibrant and delightful dish that seamlessly blends the goodness of chickpeas, the freshness of zucchini, and an array of aromatic spices. This delectable curry promises a symphony of flavors and textures that will leave your taste buds utterly delighted. Whether you're a seasoned chef or just starting to explore the world of home cooking, this article will guide you through the process of creating this flavorful and wholesome dish.
Here are our top 2 tried and tested recipes!
CHICKPEA ZUCCHINI CURRY
Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you!
Provided by Julesong
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil a large pot of water; cook pasta until al dente.
- While pasta is cooking, heat oil in a saucepan.
- Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy.
- Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes.
- When pasta is done, drain well.
- Spoon vegetables over pasta and garnish with scallion curls.
- Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein.
- If you'd like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.
CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI
This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 40m
Number Of Ingredients 20
Steps:
- Start your rice first thing so that it's ready when your curry's ready.
- Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
- Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
- Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
- Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
- Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
- Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
- Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
- To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.
Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving
Tips for a Perfect Chickpea Zucchini Curry:
- Use fresh zucchini: Fresh zucchini is essential for a bright, flavorful curry. If you can't find fresh zucchini, you can use frozen or thawed zucchini, but the flavor will be less vibrant.
- Sauté the zucchini before adding it to the curry: Sautéing the zucchini helps to bring out its natural sweetness and caramelization.
- Use a good quality curry powder: The curry powder is the key ingredient in this dish, so it's important to use a good quality one. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and ginger.
- Don't be afraid to adjust the spices: The amount of curry powder and other spices in this recipe can be adjusted to your taste. If you like a milder curry, use less curry powder. If you like a spicier curry, add more curry powder or other spices, such as chili powder or cayenne pepper.
- Serve with rice or naan: Chickpea zucchini curry is traditionally served with rice or naan. However, you can also serve it with other grains, such as quinoa or couscous, or with flatbreads or pita bread.
Conclusion:
Chickpea zucchini curry is a delicious, healthy, and easy-to-make dish that is perfect for a weeknight dinner. It's also a great way to get your daily dose of vegetables. The combination of chickpeas, zucchini, and curry powder creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give chickpea zucchini curry a try.
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