Quick Chickpea Curry
A very quick and easy vegan curry recipe using zucchini, chickpeas, and spinach in a spiced coconut cream sauce.
Servings Prep Time
4people 10minutes
Cook Time Total Time
15minutes 35minutes
Servings Prep Time
4people 10minutes
Cook Time Total Time
15minutes 35minutes
Ingredients
  • 1 sweet onion, diced
  • 3 cloves garlic, finely chopped
  • 1tbsp coconut oil
  • 2 zucchini, chopped
  • 1tbsp tomato paste
  • 1tsp ground cumin
  • 1 1/2tsp ground turmeric
  • 1/2tsp sea salt
  • 1/2can (200ml) coconut milk
  • 3/4cup (180ml) filtered water
  • 2cup cooked chickpeas
  • 1handful spinach
  • cayenne pepper, to taste
Instructions
  1. In a saucepan add onion, garlic and coconut oil. Bring to medium heat and cook onion and garlic, stirring often until translucent (approx. 10 minutes). Add chopped zucchini and sauté stirring often until softened (approx. 10 minutes).
  2. Add tomato paste, cumin, turmeric, sea salt, coconut milk and water. Stir to combine. Optional to add more spices (cumin, turmeric, tomato paste, and/or salt) and more coconut milk to taste if desired. Bring curry to a light simmer.
  3. Pour in chickpeas and stir to combine. Then add handful of spinach and stir until wilted. Add cayenne pepper to taste. Serve curry with brown rice, naan or pita bread.
Recipe Notes

Curry will keep in fridge for 5-7 days. It can also be frozen and thawed when ready to eat.