Vegan, creamy coconut curry with zucchini and chickpeas and topped with crunchy, roasted cashews.
Another zucchini recipe, another curry, a good curry is one of my favorite ways of enjoying vegetables and vegan dishes. I am not even remotely a vegan, not even vegetarian, but still I try to keep our intake of meat to an acceptable minimum, so most of my cooking evolves around vegetables and at least twice a week I try to serve my family a main dish that is vegan.
And nothing is easier to keep vegan than a curry, I think (or a soup). I take whatever veggies happen to be in season and in my fridge, throw in some curry paste or curry powder, something to give the dish some body like chickpeas or beans or sometimes potatoes/ sweet potatoes or tofu. One can of coconut milk, which I always have in my pantry and I’m done. A quick, healthy meal that everybody enjoys. The kids might pick out some of the veggies, but fortunately not all of them, I take care to always have at least two sorts that I know for sure they will eat, in this case peppers and carrots. They eat zucchini in disguise like in these zucchini meatballs or in the zucchini pancakes, but are not crazy about it when it’s like that “in their face”, chunky and impertinent. 🙂
While searching for a new bag of rice in the pantry I happened to find another handful or so of raw cashews that needed to be used soon. So, I roasted them in a hot pan without any fat and scattered them on top of the finished curry. It was a great idea! I absolutely loved the nut taste and consistency, their crunch was perfect in combination with the creaminess and softness of the rest of the dish and their roast flavor was just amazing. I will definitely experiment more in this direction with my next curries, I think I would like some roasted almonds even more, they are my favorite.
I used green curry paste, I use that most of the times because is milder than other sorts, so the children would eat it as well. But if you would like a hotter curry, feel free to use red curry paste for instance. But provided you use red curry or another hotter curry, please reduce the amount!!!! I don’t think one would be able to eat a curry made with two heaped tablespoons of red curry. And if you don’t make your own curry paste, make sure to buy something of good quality, it is worth it to pay two or three Euro more in this case, I think, it really makes a difference. And a small jar of curry paste would last for quite a few dishes, so it is really not that expensive in the end.
Otherwise, this recipe is so versatile and simple, you could adjust it very easily to fit your taste and the veggies you happen to have in the house. I have made similar dishes over the years using many other vegetables like eggplants, cauliflower, broccoli, asparagus, mushrooms and so on… The sky is the limit! Add some roasted cashews, almonds, sunflower seeds etc on top and, in no time, you will have a delicious, extremely healthy meal, that everybody will enjoy.
- 1 can coconut milk
- 2 heaped tablespoons green curry (less if you use a hotter curry paste)
- ¼ teaspoon salt or more to taste
- 1 cup vegetable broth
- 1 onion
- 2-3 garlic cloves
- 1 zucchini
- 1 large carrot
- 1 red bell pepper
- 1 large can chickpeas or about 400 g/ 14 oz cooked chickpeas
- 1 handful cashews
- Pour the coconut milk in a pan, add the curry paste and whisk to combine. Add the salt and bring everything to a simmer.
- In the meantime, chop the onion and the garlic finely. Add them to the pot together with the vegetable broth. Cook uncovered for a few minutes.
- In the meantime halve the zucchini and the carrot lengthwise, than chop the halves into slices. Chop the pepper into slices as well. Drain and rinse the chickpeas.
- Give everything to the sauce and cook for 5 to 10 minutes until the vegetables are done to your liking and the sauce reduces a bit and becomes creamy. Adjust the taste with more salt if necessary.
- While the curry is cooking heat a large pan without adding any fat. Roast the cashews, shaking the pan often to avoid them burning. As soon as they are golden, transfer them to a plate. Scatter them over the curry just before eating to avoid them getting soft.
- Serve with rice.
Others you might like: