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    Home » Main Dishes

    Updated: Dec 4, 2024 · Published: Jun 26, 2021 · by Angela · This post may contain affiliate links · 21 Comments

    Zucchini, Chickpea, and Potato Curry

    Jump to Recipe

    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. Give this recipe for Zucchini, Chickpea, & Potato Curry a try, you will be happy you did.

    Zucchini, Chickpea, & Potato Curry PN1 overhead photo of a bowl of curry with rice along with green napkin, spoon, and parsley garnish

    This healthy and easy meatless recipe is a wonderful dish to make when feeding many people. For a yummy curry with meat, try my recipe for Slow Cooker Chicken & Sweet Potato Curry. Or if you like Thai coconut milk curries too, you will fall in love with my Thai Curry Chicken Meatball recipe.

    Jump to:
    • Why I Love this Recipe
    • Ingredients to Make Zucchini, Chickpea & Potato Curry
    • How to Make Zucchini Chickpea Curry
    • Serving & Storing Zucchini Curry
    • Other Meatless Meals
    • Zucchini, Chickpea, and Potato Curry

    Why I Love this Recipe

    Ok, I may be biased but this is my favorite homemade curry. When I first met my husband he was a vegetarian - crazy right? So I had to come up with more fun recipes to keep him interested while dating, HAHA! Over the years I have perfected this & here's why I think so:

    • Easy one-pan recipe for quick cooking & quick clean up.
    • Almost anyone can eat it since it is low allergy being vegan, vegetarian, gluten-free, grain-free, & dairy-free.
    • Packed with protein thanks to the garbanzo beans.
    • Loaded with fresh vegetables to fill you up (Oh & yeah fiber!)

    Ingredients to Make Zucchini, Chickpea & Potato Curry

    This curry recipe starts off with fresh produce such as onion, garlic, potatoes, and, of course, green zucchini. Thin-skinned Yukon gold potatoes work best but you can even use leftover cooked potatoes. I love dicing up baked potatoes made in the toaster oven & throwing those in.

    Plus a blend of spices, tomato paste, & coconut milk to finish off the meal. All of the ingredients in this recipe are easy to find in most large grocery stores.  If you have any trouble finding anything, you can order online as most retailers have the items for this curry. 

    Spices and Aromatics in the Curry Sauce

    What makes curry so flavorful are all the spices and aromatics in the recipe.  This recipe calls for garlic, garam masala, mustard seeds or one of these substitutes for mustard seed, cayenne, turmeric, and other spices. 

    All of these, especially when toasted in the pan like in this recipe, add rich and medium-spicy tones. For a combination that is sweet, spicy, and warm.

    If you have not used garam masala and wondering what it is, it's traditionally a blend of warm spices such as cardamom, cinnamon, cloves, and sometimes peppercorns. Do not leave it out, it is key in this lovely Indian curry. Try making your own homemade spice mixture, check out this GARAM MASALA RECIPE. 

    Zucchini, Chickpea, & Potato Curry ingredients

    How to Make Zucchini Chickpea Curry

    The first step will be to cut or dice up all your ingredients and get them ready.  Cut the onion into small dice.  Do not peel the potatoes, simply wash them and cut them into small cubes about ¼# in size. Then cut the zucchinis length-wise down the middle. Then slice the half zucchinis into thin ½ rounds.  See the image below for how it should look cut up and once all are added to the saute pan.
     
     

    1 - Saute the Vegetables

    In a large saute pan, heat the coconut oil over medium heat. Next, 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.  Follow by adding the sliced zucchini and saute for an additional 5 minutes.
    Add the drained can of chickpeas/garbanzo beans and stir them in with the other ingredients. At this point, all the fresh vegetable ingredients should be partially cooked and slightly brown but not overdone or mushy. It will continue to cook later when you simmer everything together.
    Zucchini, Chickpea, and onions in the pan to saute

    2 - Add the Spices

    After the vegetables are cooked down in the pan, you will add the aromatics and spices to the pan. This includes everything in the ingredient list below from the garlic to the salt. 

    Stir and let the spices toast and cook in the pan with the vegetables for 5 minutes. Stir frequently so nothing burns.  The smell should now be vibrant as the oils from the spices released as they cook.

    3 - Make the Curry Sauce

    For the final steps, add the tomato paste and stir it into the pan. Now add the tomato sauce and coconut milk, and stir to combine. Lower the heat to low and let simmer on the low heat for 20 minutes. The potatoes should be tender at this point and that is how you know it is ready.
    Vegan Zucchini, Chickpea, & Potato Coconut Milk Curry ready in the pan overhead topped with parsley on the side

    Serving & Storing Zucchini Curry

    It's wonderful served with basmati rice, naan, rice noodles, or all by itself; it is that good! Follow my guide for how much rice to cook per person. Trader Joe's has naan in their freezer section that is easy to heat in the oven. 

    Finish off the meal with a creamy Coconut Milkshake or a Sizzling Brownie which is a popular dessert at cafes in India.

    Then store leftovers in the refrigerator for up to 5 days. Since it is dairy-free, it also freezes well for up to 60 days.

    Other Meatless Meals

    Here are some other great recipes made without meat (not all are vegan or vegetarian). My Vegan Italian Chopped Salad is a favorite that everyone, even meat-eaters, will love!

    • Creamy Pesto Pasta
    • Rigatoni al Forno
    • Caramelized Pear & Gorgonzola Pasta
    • Pasta alla Pizzaiola
    • Potato & Cheese Enchiladas
    • Caprese Sliders

    LOVE ZUCCHINI BUT EAT SEAFOOD TOO? Then you may want to check out this 20 minute recipe that is only a few ingredients - SHEET PAN SHRIMP SCAMPI WITH ZUCCHINI & TOMATOES.

    Zucchini, Chickpea, & Potato Curry ready in the pan
    Zucchini, Chickpea, & Potato Curry featured overhead of bowl with curry and rice plus napkin spoon and parsley sprig recipe card image

    Zucchini, Chickpea, and Potato Curry

    Angela
    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. 
    5 from 3 votes
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories 392 kcal

    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
    Prevent your screen from going dark

    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
    Keyword Asian, beans, dairy-free, easy, gluten-free, grain-free, Indian, one pan, spicy, Spring, vegetarian, pasta, healthy, vegan
    Tried this recipe?Let us know how it was!

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    Comments

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      Recipe Rating




    1. Holly B says

      June 28, 2021 at 12:36 pm

      5 stars
      This looks amazing! I can't wait to try this recipe I have tons of zucchini in my garden!!

      Reply
      • Angela says

        June 29, 2021 at 7:28 am

        Yes, this recipe is a great way to enjoy all your homegrown zucchini.

        Reply
    2. Kiera Gosse says

      June 28, 2021 at 1:45 pm

      This is one of my favourite dishes. I would like to try your recipe! Looks amazing!

      Reply
    3. Allison Peteet says

      June 28, 2021 at 5:37 pm

      My husband and I love curry dishes. I will be making this soon.

      Reply
    4. Stephanie says

      June 28, 2021 at 8:43 pm

      This looks absolutely amazing!!! I can’t wait to try it.

      Reply
    5. Helen at the Lazy Gastronome says

      June 29, 2021 at 10:32 am

      Pinned - now I can't wait for my zucchs to get bigger! Thanks for sharing at the What's for Dinner party! Have an awesome week.

      Reply
    6. penpen says

      June 29, 2021 at 10:53 am

      the curry is perfect for when my daughter and her vegan family come for a visit. usually vegan recipes are so complicated. i love how simple this one is.

      Reply
      • Angela says

        June 30, 2021 at 2:09 pm

        I hope you, your daughter, and your family all love this recipe.

        Reply
    7. Sandra Whitmore says

      June 29, 2021 at 6:32 pm

      I love all things curry so this is on my list to try.

      Reply
      • Angela says

        June 30, 2021 at 2:08 pm

        Enjoy.

        Reply
    8. Marianne says

      June 29, 2021 at 6:56 pm

      This sounds absolutely delicious! We make our own butter chicken, so this recipe is similar enough that it would go over just as well! Pinning it for later!

      Reply
      • Angela says

        June 30, 2021 at 2:07 pm

        If you love butter chicken, you will enjoy this recipe for sure. I love butter chicken also!

        Reply
    9. Suz | TravelsWithSuz.com says

      June 30, 2021 at 8:13 am

      This is one of my favorite dishes (though I've never had it with zucchini), but I've never made it. Now I have the recipe - thanks!

      Reply
    10. Sabrina DeWalt says

      July 01, 2021 at 8:06 am

      Yum! I love curry.

      Reply
    11. Cindy Moore says

      July 04, 2021 at 8:43 pm

      5 stars
      Yum! I'll be trying this recipe. I love curries and garam masala! Thanks for sharing.

      Reply
    12. Michele says

      July 06, 2021 at 4:09 pm

      I am sure this smells amazing as it’s cooking!

      Reply
      • Angela says

        July 06, 2021 at 6:11 pm

        It sure does make you hungry when you smell it cooking.

        Reply
    13. Elaine says

      August 10, 2022 at 9:02 am

      5 stars
      I made this last night and it was absolutely delicious. I'm watching my cholesterol so I used olive oil instead of coconut and lite coconut milk. My husband must have meat in a dish so I also added 1 cup cooked diced chicken with the chickpeas, and left out one zucchini to compensate. It turned out great!! Thank you for this recipe!

      Reply
      • Angela says

        August 10, 2022 at 11:04 am

        You are welcome, glad you found this delicious. Sounds like a lovely variation. I admit, I like my meat too but there is something hearty about the beans and potatoes that satisfies me.

        Reply
    14. Brittany Eriksen says

      February 23, 2024 at 9:22 am

      Did you use the coconut water with the coconut milk?

      Reply
      • Angela says

        February 26, 2024 at 10:23 am

        Yes, the whole can including the solids & liquid - they usually separate in the can & use it all.

        Reply

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