Name: Zucchini, Chickpea, and Potato Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tsp coconut oil; 3 small yukon gold potatoes (small 1/4" diced cubes); 1/2 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); 1/2 tsp black mustard seeds; 1/4 tsp turmeric; 1/8 tsp cayenne; 1/4 tsp cumin; 1/4 tsp salt; 1 TB tomato paste; 14.5 oz can crushed tomatoes; 13 oz can coconut milk; chopped cilantro and/or parsley (OPTIONAL)

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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.

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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

5 from 3 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Indian

Servings

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

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

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