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Zucchini Chickpea Curry

Reviewed by Amber Shuey, FMCHC of Forum Health Tampa

Recipe source: Cooktoria, Serves 6, Vegetarian


  • Chickpeas (two 15oz cans)
  • Canned coconut milk (full fat)(one ~14oz can)
  • 2 Zucchini
  • 1 Yellow onion
  • 3 Garlic cloves
  • Baby spinach (2 handfuls)
  • Cilantro (chopped)(1⁄3 cup)
  • Chives (chopped)(1⁄3 cup)
  • Thai red curry paste (2 TBS)
  • Coconut aminos (2 TBS)
  • Ginger (minced)(1 TBS)


  1. Rinse the produce with water, then dry. Cut the ends o! the onion and zucchini. Dice the onion, then cut the zucchini into medium-sized cubes. Mince the garlic cloves. Drain and rinse the chickpeas.
  2. In a large pot over medium-high heat, add 2 TBS of olive oil and the diced onion. Cook stirring until softened, 3-4 minutes.
  3. Add the chickpeas, and stir until heated through, 1-2 minutes. Then add the garlic, ginger, and red curry paste to the pot. Stir until well combined.
  4. Lower the temperature to medium heat, then stir in the coconut milk and chopped zucchini until combined. Cover the pot and cook for 5 minutes.
  5. Add spinach, then stir until wilted, about 2 minutes. Add coconut aminos, cilantro, and chives, then stir once more.