Vegan chickpea curry cooked in a creamy and flavorful curry sauce with fresh zucchini and kale served over rice. This is the perfect fall comfort meal.
Vegan Chickpea Curry
I spent about a year or two being a subpar vegan. Although I am no longer a vegan, I still love love love this meal. The coconut milk makes this recipe comforting and creamy. This is similar to a chickpea tomato curry because this recipe does contain crushed tomatoes, but the zucchini and kale take it to the next level.
The directions for how to make this delicious recipe are below but here’s a quick video from my Pinterest on how to make this yummy curry recipe.
Fresh zucchini & chickpeas cooked in a creamy and flavorful curry sauce served over rice.
white onion, diced
2 tbsp oil
3 tbsps minced garlic cloves
grated garlic ginger paste
1 tbsp curry powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2cup crushed tomatoes
14oz full-fat coconut milk or any other non-dairy milk you’d like
1/2cup vegetable broth
2 15oz cans of chickpeas, drained
1 zucchini, diced into triangles
1–2 handfuls of fresh kale
1 tsp salt (salt to taste)
Add the oil and diced onion to a pan over medium heat.
Cook the onions until they are translucent, then add the garlic & ginger. Stir to combine and cook for 1 minute.
Add your spices and salt to the pan. Stir to combine and cook for 1 minute.
Add the crushed tomato sauce and broth. Stir to combine. Bring the sauce to a boil then add your zucchini and chickpeas. Bring the sauce to a boil again, then cover and decrease the heat to low. Let the sauce simmer for 20 minutes. Don’t forget to stir once or twice to prevent sticking.
Gently add the coconut milk to the pan. Stir to combine and let the sauce simmer for 5 more minutes. Taste the sauce at this point, and adjust the salt level if needed.
Turn the heat off and add your kale. Serve over rice.