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vegan chickpea curry with zucchini kale and chickpeas

Vegan Chickpea Curry with Zucchini & Curry

  • Author: Johnniemay McDonald
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


Fresh zucchini & chickpeas cooked in a creamy and flavorful curry sauce served over rice.


Units Scale
  • 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
  • 1/2 cup crushed tomatoes
  • 14oz full-fat coconut milk or any other non-dairy milk you’d like
  • 1/2 cup vegetable broth
  • 2 15oz cans of chickpeas, drained
  • 1 zucchini, diced into triangles
  • 12 handfuls of fresh kale
  • 1 tsp salt (salt to taste)


  1. Add the oil and diced onion to a pan over medium heat.
  2. Cook the onions until they are translucent, then add the garlic & ginger. Stir to combine and cook for 1 minute.
  3. Add your spices and salt to the pan. Stir to combine and cook for 1 minute.
  4. 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.
  5. 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.
  6. Turn the heat off and add your kale. Serve over rice.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner

Keywords: zucchini, kale, chickpeas