No regional classification
Coconut Zucchini Chickpea Curry
A gentle coconut curry with zucchini, red pepper and chickpeas, served with fragrant rice.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 15 min
- Cooking
- 20 min
- Total
- 35 min
Recipe
This practical vegetarian curry combines substantial pieces of zucchini and red pepper with a can of chickpeas in a gently spiced coconut sauce. With rice, it makes a complete main meal for four.
The timings are approximate. Do not overcook the vegetables, let the coconut milk simmer gently and adjust the citrus only after the sauce has thickened.
Practical cooking
Ingredients
4 servings
For the curry
- 2 pc medium zucchini (cut into substantial half-moons or cubes)
- 1 pc medium red bell pepper (cut into strips)
- 1 pc large onion (finely chopped)
- 3 pc garlic cloves (finely chopped or crushed)
- 15 g fresh ginger (about 3–4 cm, finely grated)
- 240 g drained canned chickpeas (about 1 can)
- 400 ml full-fat canned coconut milk
- 175 ml vegetable stock or water (start with 150 ml and add up to 200 ml; nutrition uses 175 g plain water)
- 2 tsp curry powder (curry paste may be used to taste instead)
- 1 tsp sweet ground paprika (optional)
- 20 g olive oil (about 1½ tbsp; use 1–2 tbsp as needed)
- to taste salt
- to taste freshly ground black pepper
- to taste chilli or chilli flakes
- 1 pc lime or lemon (optional)
- 1 tsp soy sauce (optional; may replace part of the added salt)
- to taste fresh coriander or parsley (optional)
To serve
- 280 g dry basmati or jasmine rice (use 250–300 g; nutrition uses 280 g basmati rice)
Nutrition per serving
- Energy
- 636 kcal2648 kJ
- Fat
- 27.0 g
- Saturated fat
- 18.1 g
- Carbohydrates
- 84.9 g
- Sugars
- 11.1 g
- Fibre
- 8.7 g
- Protein
- 13.7 g
- Salt
- 0.5 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 35 min
- 1
Cook the rice and curry
Cook the rice
Cook the rice according to its package directions. Basmati or jasmine rice may be rinsed briefly in cold water first if you prefer a lighter, more separate texture.
Fry the onion
Heat the oil in a wide pan or shallow pot. Add the finely chopped onion and cook gently for about 5 minutes until softened and sweet, without browning it heavily.
Add the aromatics
Add the garlic, finely grated ginger, curry powder, optional paprika and chilli. Stir for only 20–30 seconds, until fragrant.
Cook the zucchini and pepper
Add the zucchini and red pepper. Cook for 3–4 minutes so the vegetables take on a little colour while the zucchini remains intact.
Simmer gently
Add the drained chickpeas, coconut milk and about 150 ml of the stock or water. Season lightly, then simmer uncovered for 8–10 minutes. The sauce should thicken slightly and the zucchini should be tender while still holding its shape.
Balance the sauce
Taste and adjust with salt, black pepper, chilli and a little lime or lemon juice. Optional soy sauce may replace part of the added salt. Add a little hot stock or water only if the sauce becomes too thick.
Serve with rice
Serve the curry with the rice and, if desired, finish with fresh coriander or parsley.
Refine
Tips and variations
Keep the zucchini substantial
Larger pieces are less likely to overcook and help prevent a watery result.
Gentle simmer
Let the coconut milk simmer gently rather than boil aggressively.
Balance at the end
Lime or lemon should lift the finished curry; add it gradually so it does not dominate.
Rice texture
Briefly rinsing basmati or jasmine rice is optional and produces a lighter, more separate result.
After cooking
Storage and serving
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