Creamy Vegan Chickpea-Zucchini Curry

45 minutes For 2 servings Ingredients: 1 tbsp coconut oil, 1 onion - diced (I tolerate white onions the best), 1 inch pice of fresh ginger - grated, 1 clove garlic - minced, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric powder, 1 can coconut milk (400ml), 1 tsp vegetable broth powder (yeast free), 1 large zucchini - diced, 2 cups chickpeas (250g) - fresh cooked, Large handful fresh coriander - minced, Large handful fresh mint - minced,
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Creamy Vegan Chickpea-Zucchini Curry

11. June 2017


For 2 servings

1 tbsp coconut oil

1 onion - diced (I tolerate white onions the best)

I tolerate white onions the best

1 inch pice of fresh ginger - grated

1 clove garlic - minced

1 tsp ground cumin

In small amounts ok for me

1 tsp ground coriander

1 tsp turmeric powder

1 can coconut milk (400ml)

1 tsp vegetable broth powder (yeast free)

1 large zucchini - diced

2 cups chickpeas (250g) - fresh cooked

Large handful fresh coriander - minced

Large handful fresh mint - minced

Preparation time:

45 minutes





Heat the coconut oil in a large pan, add the onion and cook it until translucent. Add the ginger, garlic, cumin, turmeric, coriander and cook stirring constantly until it starts smelling very good – for about 1 minute


Add coconut milk and vegetable broth, raise the heat to high and bring to a boil. Then reduce to a simmer for 10 minutes, stirring from time to time.


Add chickpeas and zucchini and continue to simmer for another 20 minutes


Remove the pan from the heat, stir in half of the fresh herbs and serve the curry with rice and the remaining herbs as topping



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