Zucchini, Chickpea, and Potato Curry
This vegan Indian curry recipe is full of zucchini (courgette), chickpeas (garbanzo beans), and potatoes. This coconut milk curry is medium spiced and has a rich savory flavor that is velvety and satisfying.
Ingredients
- 2 teaspoon coconut oil
- 3 small yukon gold potatoes small ¼" diced cubes
- ½ medium white onion diced small
- 3 medium zucchini sliced in thin half circles
- 16 oz can chickpeas/garbanzo beans drained
- 1 TB garam masala
- 1 clove garlic minced
- ½ teaspoon black mustard seeds
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 TB tomato paste
- 14.5 oz can crushed tomatoes
- 13 oz can coconut milk
- chopped cilantro and/or parsley OPTIONAL
Instructions
- Cut up the onion, zucchini, and potatoes per the ingredient list.
- In a large saute pan, heat the coconut oil over medium heat.
- Add the onion & potatoes to cook for about 5 minutes. Stir to make sure the onion doesn't burn and just starts to brown and caramelize. The potatoes will start to cook but still be hard at this point.
- Add the sliced zucchini and saute for an additional 5 minutes. At this point, all the ingredients should be partially cooked and slightly brown but not overdone or mushy. It will continue to cook later when you simmer everything together.
- Add the drained can of chickpeas/garbanzo beans. Stir to combine.
- Add the aromatics and spices now. Stir in the garlic and the spices through the salt. Stir and let the spices toast and cook in the pan with the vegetables for 5 minutes. Stir frequently so nothing burns.
- Now add the tomato paste and stir into the pan. Add the tomato sauce and coconut milk, stir to combine. Once it heats up and start to bubbl, lower the heat to low and let simmer on the low heat for 20 minutes. The potatoes should be tender at this point and this is how you know it is done and ready to eat.
- Serve with rice, naan, rice noodles, or as is. Top with fresh chopped cilantro or parsley.
- Zucchini & chickpeas store very well. This recipe can be stored in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to a month. Thaw/Reheat - in a pan or microwave.
- Enjoy!
Nutrition
Calories: 392kcalCarbohydrates: 49gProtein: 13gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 237mgPotassium: 1245mgFiber: 12gSugar: 13gVitamin A: 425IUVitamin C: 45mgCalcium: 102mgIron: 5mg
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