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Curry dishes have a unique way of bringing warmth and comfort to the dining table, and the Zesty Zucchini Chickpea Curry is no exception. This vibrant dish combines the wholesome goodness of fresh zucchini and protein-packed chickpeas, creating a meal that is not only satisfying but also brimming with nutrients. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe offers a delightful blend of flavors that will appeal to everyone.

Zucchini Chickpea Curry

Discover the vibrant Zesty Zucchini Chickpea Curry, a perfect blend of nutritious ingredients and aromatic spices. This hearty, plant-based dish features fresh zucchini and protein-rich chickpeas, creating a satisfying meal ideal for any occasion. Easy to prepare and accommodating various dietary needs, this curry is both gluten-free and vegan. Enjoy its delicious flavors over rice or quinoa, topped with fresh herbs for a delightful dining experience that’s both comforting and healthy.
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Ingredients
  

2 medium zucchinis, diced

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon olive oil

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

    Add Spices: Sprinkle in the cumin, turmeric, and paprika. Stir well to combine the spices with the onion mixture, cooking for about 1-2 minutes. This will help release their flavors.

      Incorporate the Zucchini: Add the diced zucchinis to the pot, stirring to coat them in the spice blend. Cook for about 5 minutes until the zucchinis start to soften.

        Mix in Chickpeas and Curry Paste: Fold the chickpeas into the pot, ensuring they’re evenly distributed. Add the red curry paste and soy sauce, mixing well to coat everything.

          Pour in Coconut Milk: Slowly pour in the coconut milk, stirring to combine all the ingredients. Bring the curry to a gentle simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes until the zucchini is tender and the flavors meld together.

            Season to Taste: After simmering, taste the curry and adjust the seasoning with salt, pepper, or additional curry paste if desired.

              Serve: Remove from heat and serve hot over cooked rice or quinoa. Garnish with freshly chopped cilantro for a burst of flavor and color. Enjoy your delicious Zucchini Chickpea Curry!

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings