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.  It is wonderful served with basmati rice, naan, rice noodles, or all by itself; it is that good! The spices and aromatics s are the best combinations for curry and my family’s taste buds but you can make this more mild or spicy with just a few adjustments. Give it a try and taste as you go, you will be happy you did.

This healthy and delicious recipe is a wonderful dish to make when feeding many people. It can be made in one huge pot or pan and is great when hosting guests as it meets a lot of people’s dietary needs.  This easy and exquisite courgette in curry recipe is gluten-free, grain-free, vegan, vegetarian, and dairy-free.  The combination of zucchini, chickpeas, and potatoes packs in a lot of nutrition and is quite hearty that no one will miss having meat or dairy. This is my favorite easy vegetarian Indian curry recipe.

 

 

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

 

 

 

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.  To that is a list of spices that are important for adding layers of spice, sweetness, and a bit of heat.  Then it all comes together with rich tomatoes and sweet cooling coconut milk.  It is the perfect blend of ingredients for a wonderful curried zucchini recipe that the whole family will love.

All of the ingredients in this recipe are vegan and 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.  Try not to leave anything out, the spice blend is what makes this my favorite curry.   Do not let the list of spices intimidate you, they are common for Indian and other cooking so you likely already have many of them in your spice inventory.

 

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, 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. If you are adventurous and want to 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 1/4# in size. Then cut the zucchinis length-wise down the middle. Then slice the half zucchinis into thin 1/2 rounds.  See the image below for how it should look cut up and once all are added to the saute pan.
 
 

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, & Potato Curry ingredients in the pan to saute

 

 

Add the Spices to the Vegetables & Chickpeas

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 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.  The smell should now be vibrant as the oils from the spices release as they cook.

For the final steps, add the tomato paste and stir it into the pan. Now add the tomato sauce and coconut milk, 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.

 

 

Zucchini, Chickpea, & Potato Curry ready in the pan overhead overhead with parsley on the side

 

 

Serving & Storing Zucchini Curry

I suggest serving this Indian curry with basmati rice or naan bread.  Trader Joe’s has naan in their freezer section that is easy to heat in the oven.  You can also cook rice noodles or other pasta to serve with this if you like.  Since I am gluten-free and try to eat grain-free most of the time, I love this curry recipe just as it is with just a bowl and a spoon to dig in.

Since this recipe is dairy-free and uses coconut milk to make the curry sauce creamy, it stores and reheats very well.  You can store this in an air-tight container in your refrigerator for up to 5 days and up to a month in your freezer.  If frozen, thaw in the refrigerator for a few days in the refrigerator before reheating. Heat up in a saute pan or microwave until hot throughout and enjoy.  This vegan Indian curry is great to make ahead of time for meal planning and reheat throughout the week for lunch or dinner.

 

LOVE ZUCCHINI? Then you may want to check out this recipe that is done in just 20-minutes and is only a few ingredients – SHEET PAN SHRIMP SCAMPI WITH ZUCCHINI & TOMATOES. It is a great summer recipe when tomatoes and zucchini are at their peak of the season. It is also gluten-free and keto-friendly.  Enjoy.

 

 

PIN FOR SAFEKEEPING & SHARING!

 

 

Zucchini, Chickpea, & Potato Curry ready in the pan

 

 

Product Recommendations for this Recipe:

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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 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 6

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

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!

Notes

Nutrition Facts
Servings: 6
Amount per serving  
Calories 513
% Daily Value*
Total Fat 20.6g 26%
Saturated Fat 14.8g 74%
Cholesterol 0mg 0%
Sodium 295mg 13%
Total Carbohydrate 69.6g 25%
Dietary Fiber 17.9g 64%
Total Sugars 15.9g  
Protein 19.2g  
Vitamin D 0mcg 0%
Calcium 145mg 11%
Iron 7mg 41%
Potassium 1391mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Keyword Asian, beans, dairy-free, easy, gluten-free, grain-free, Indian, one pan, spicy, Spring, vegetarian, pasta, healthy, vegan

This recipe was shared on the WEEKEND POTLUCK – 

 

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