Best 2 Chickpea Zucchini Curry Recipes
Embark on a culinary journey with our delectable chickpea zucchini curry recipe, a symphony of flavors that will tantalize your taste buds. This vegan and gluten-free dish is not only a treat for your palate but also a wholesome meal packed with nutritious goodness. Savor the creamy texture of chickpeas, the refreshing crunch of zucchini, and the aromatic blend of Indian spices.
Dive into the goodness of a chickpea and zucchini curry, where the delicate sweetness of zucchini harmonizes with the nutty flavor of chickpeas, all enveloped in a velvety coconut milk sauce. This delightful dish is a symphony of textures and flavors, making it a perfect choice for a satisfying and healthy meal.
If you're seeking a delightful side dish to accompany your main course, look no further than our zucchini fritters. These crispy fritters boast a golden-brown exterior and a tender, flavorful interior that will leave you craving more. With their versatile nature, they can be served as an appetizer or a side, adding a touch of elegance to any occasion.
For those who love a flavorful and nutritious spread, our zucchini raita is a must-try. This refreshing yogurt-based dip features grated zucchini, mint, and a blend of aromatic spices. Its vibrant green color and tangy taste make it an ideal accompaniment to grilled meats, roasted vegetables, or as a dip for your favorite chips and crackers.
Indulge in the delightful simplicity of our zucchini salad, a refreshing and vibrant dish that showcases the natural flavors of this versatile vegetable. With a combination of crisp zucchini, tangy vinaigrette, and a sprinkle of herbs, this salad is a perfect side dish for any summer gathering or a light and healthy lunch option.
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:
- Use fresh ingredients: Fresh vegetables and herbs will give your curry the best flavor. If you can't find fresh zucchini, you can use frozen or thawed zucchini.
- Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it or it will become mushy. Cook it just until it is tender.
- Use a variety of spices: Curry powder is a blend of spices, but you can also add other spices to your curry to taste. Some good options include garam masala, cumin, coriander, and turmeric.
- Serve with rice or naan: Curry is traditionally served with rice or naan, but you can also serve it with quinoa, couscous, or your favorite side dish.
Conclusion:
Chickpea zucchini curry is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with flavor and nutrition, and it is sure to please everyone at your table. So next time you are looking for a new and exciting recipe, give chickpea zucchini curry a try.
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