Curry is a great dish that can help to incorporate both herbs and spices into your eating pattern.
This curry recipe is one that is really basic and has lots of room for you to get creative and add more vegetables or herbs & spices to your liking! I love it because it is quick, super simple and the ingredients are available at most any grocery store.
Chickpea Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3 1x
- Diet: Vegan
Ingredients
1 zucchini, sliced
1 tablespoon minced garlic
1 tablespoon grated ginger
1 small onion
1 can chickpeas
ground cumin (optional, to taste)
ground red pepper (optional, for spice, to taste)
1 Tbsp curry paste, see note below on color
1 can coconut milk
1 Tbsp reduced sodium soy sauce
1 lime
Instructions
-
Sauté zucchini until soft (about 3-4 minutes), ginger, garlic, and onion.
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Add the chickpeas, cook for an additional 2-3 minutes.
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Add curry paste and any other spices being added and mix. Cook for about 1 minute.
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Pour in the coconut milk and soy sauce. Simmer for 8-10 minutes.
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Turn off heat, add in lime juice.
Notes
Tips:
-
Serving suggestion: brown rice.
-
Add cilantro with lime juice to finished curry for extra flavor.
-
Red curry paste has more of a chili pepper taste to me than green curry. Red curry paste contains red chili pepper, garlic, lemongrass, ginger, kaffir lime and other spices.
-
Green curry paste is supposed to be the hottest, but the Thai Kitchen brand I was able to find at Harris Teeter did not have a lot of heat to it, in my opinion. I think the green curry gives the best overall flavor. Green curry paste gets its color from hot green chilies. It also contains garlic, lemongrass, ginger, pepper, coriander, cumin, and kaffir lime.
Keywords: Curry, Chickpea, Vegan
Here are some of my tips when making this recipe:
- Serving suggestion: brown rice.
- Add cilantro with lime juice to finished curry for extra flavor.
- Cook the zucchini and chickpeas first then remove from the skillet so they don’t get too soft while cooking the curry.
- Add cumin for extra flavor.
- Add red pepper flakes to add some spice.
- Start with 1 tablespoon of curry paste, let it simmer for a few minutes, then taste and add more paste if the flavor isn’t strong enough for you.
- In my opinion, garlic and onion are a personal preference and you should put AS MUCH or AS LITTLE as you like.
- Red curry paste has more of a chili pepper taste to me than green curry. Red curry paste contains red chili pepper, garlic, lemongrass, ginger, kaffir lime and other spices.
- Green curry paste is supposed to be the hottest, but the Thai Kitchen brand I was able to find at Harris Teeter did not have a lot of heat to it, in my opinion. I think the green curry gives the best overall flavor. Green curry paste gets its color from hot green chilies. It also contains garlic, lemongrass, ginger, pepper, coriander, cumin, and kaffir lime.
