Zucchini Chickpeas Curry

Today I am sharing another savory recipe with Zucchini and Chickpea. One of my blog visitors had recently asked for a good way to prepare a dish with Zucchini. It is such a pleasure when I get a request like that from my visitors. After all, with so many cooking options, it is easy to overlook some vegetables. Now that the winter is behind us, Zucchini is a prime option for the spring and summer months. I am excited to share this easy, healthy, and comforting Zucchini recipe. Even though I was preparing this dish for the first time, it hardly took 30 minutes to make. So you can imagine how easy it is! Check out my video… 

How To Make Zucchini Curry

Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don’t throw away the skin! Zucchini can be available all around the year, but they are at their best during late spring and summer seasons.

Chickpeas make the perfect companion for Zucchini because Zucchini by itself does not offer much for protein. Chickpeas do exactly that! So you have a perfectly balanced diet. I used a variety of spices to make the dish come alive and you should try the same.

The dish was an absolute blast with rice and I am pretty sure, it will go well with Rotis too. This is one of the easy and yummy zucchini recipes, my family liked it hope you will find it in the same way  🙂

The simple procedure starts with

1. In a hot pan, drizzle a teaspoon of Olive oil and as it heats up, add cumin seeds. When it starts to fry, add red chilies.
2. Add grated ginger, green chilies as you continue to stir.
3. Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.
4. When the tomatoes soften, add turmeric powder, cayenne, coriander, and cumin powder. Stir well and cover the lid and allow it to simmer for 2 -3 minutes.
5. Now add water, salt, and Chickpeas and stir gently.
6. After about a minute, add Coconut milk and stir gently and cover the lid and simmer for another 5 minutes.
7. Remove from heat and add chopped Cilantro.

Serve Zucchini curry with rice and naan, or chapathi.

Try my other curry recipes too 🙂

Print Recipe

5 from 1 vote

Zucchini Chickpeas Curry 

Best and easy Zucchini Curry. Serve with rice or flatbread.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: Indian

Keyword: Curry, Zucchini

Servings: 4 cups

Author: Uma Srinivas

Ingredients

• 2 zucchini
• 1 yellow Squash
• 1 cup chopped onions
• 1 chopped tomatoes
• 1 tsp grated ginger
• 2 green chilies
• 1 tsp cumin seeds
• 1 cup chopped cilantro
• 1 red chilies optional
• 1/4 tsp turmeric powder
• 1/2 tsp cayenne
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt to taste
• 1/2 cup water
• 1/2 cup coconut milk
• 1 canned Chickpeas
• 1/2 cup chopped cilantro

Instructions

• In a hot pan, drizzle a teaspoon of Olive oil and as it heats up, add cumin seeds. When it starts to fry, add red chilies.
• Add grated ginger, green chilies as you continue to stir.
• Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.
• When the tomatoes soften, add turmeric powder, cayenne, coriander, and cumin powder. Stir well and cover the lid and allow it to simmer for 2 -3 minutes.
• Now add water, salt, and Chickpeas and stir gently.
• After about a minute, add Coconut milk and stir gently and cover the lid and simmer for another 5 minutes.
• Remove from heat and add chopped Cilantro.

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