Go Back
+ servings
Quick Chickpea Curry

Quick Chickpea Curry

A very quick and easy vegan curry recipe using zucchini, chickpeas, and spinach in a spiced coconut cream sauce.
Course Main Course, Main Dish
Cuisine gluten-free, Middle Eastern, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 people
Calories 255kcal


  • 1 yellow onion , diced
  • 3 cloves garlic , finely chopped
  • 1 tbsp coconut oil
  • 2 zucchini , chopped
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp sea salt
  • 1/2 can coconut milk (200ml)
  • 3/4 cup filtered water
  • 2 cup cooked chickpeas
  • 1 handful spinach
  • cayenne pepper , to taste


  • 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).
  • 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.
  • 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.


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


Calories: 255kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 633mg | Potassium: 724mg | Fiber: 8g | Sugar: 5g