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Vegan Vegetarian

Coconut Curry with Chickpeas and Zucchini

In today’s episode of the overly-scheduled teacher/mom/friend show, our heroine (me, of course) needs to whip up a delicious, healthy, and lightning-fast dinner. Something that can be eaten between school pickups, volleyball games, high-school football games, homework, and all of the other craziness that goes on when school is in full swing. Enter this amazing vegan coconut curry with chickpeas and zucchini. It’s scrumptious and ready to eat in under 30 minutes. 

Not only is this meal incredibly easy to prepare, it’s healthy, warm, and is even more delicious the next day when you get to eat it for lunch. Who says leftovers aren’t the best thing ever? Not me! Just don’t tell my kids or they’ll start taking my secret stash of amazing leftovers. 

Ingredients:

1 Tbsp. coconut oil

1 onion, finely chopped

3 cloves of garlic, minced

1 inch piece of ginger, minced

2 tomatoes, pureed 

1 Tbsp. garam masala

1 tsp. turmeric

½  tsp. cayenne pepper

½ tsp. ground black pepper

1 15 oz. can of coconut milk

1 15 oz. can of chickpeas

1 small zucchini, cut into small pieces

Salt to taste

Serve with:

Lime wedges

Chopped cilantro

Steamed basmati rice

Heat the coconut oil over medium high heat in a large skillet. Add the onion and cook, being sure to stir frequently, until the onions are lightly browned. Add the garlic and ginger and cook for 1 minute. Add the garam masala, turmeric, cayenne, and black pepper and cook for 30 seconds. 

Reduce the heat to medium. Add the tomatoes and stir until combined. Cook for 3-4 minutes, or until the tomatoes are soft. Stir in the coconut milk and combine. Add the chickpeas and zucchini, reduce the heat to medium low and simmer for 10-15 minutes so that the flavors and meld together. Season with salt to taste. 

Serve with steamed rice, lime wedges, and cilantro. Enjoy!

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