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a bowl with creamy zucchini curry topped with roasted cashew nuts.
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5 from 2 votes

Easy Zucchini Curry

This easy zucchini curry with chickpeas and coconut milk is topped with crunchy, roasted cashews; it's healthy and perfect for any day of the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Asian and Indian Recipes
Cuisine: Indian
Servings: 4 servings
Calories: 503kcal
Author: Adina

Equipment

  • Deep skillet or pan
  • Frying pan

Ingredients

  • 1 can coconut milk 400g/ 14 oz
  • 1 tablespoon green curry paste Notes 1 and 2
  • ¼ teaspoon fine sea salt or more to taste
  • 1 cup vegetable broth 250 ml
  • 1 onion
  • 2-3 garlic cloves
  • 1 medium zucchini about 10.5 oz/ 300 g
  • 1 large carrot about 3.5 oz/ 100 g
  • 1 red bell pepper
  • 1 can chickpeas or about 7 oz/ 200 g cooked chickpeas
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon fresh lemon juice
  • 1 handful cashew nuts

Instructions

  • Heat curry sauce: Pour the coconut milk into a pan large enough to hold all the vegetables, add the curry paste and salt, and whisk to combine. Bring everything to a simmer.
    1 can coconut milk + 1 tablespoon green curry paste + ¼ teaspoon fine sea salt
  • Prepare vegetables: Chop the onion and the garlic finely. Halve the zucchini and the carrot lengthwise, then chop the halves into slices. Chop the pepper into slices as well. Drain and rinse the chickpeas.
    1 onion + 2-3 garlic cloves + 1 medium zucchini + 1 large carrot + 1 large carrot + 1 red bell pepper + 1 can chickpeas
  • Add vegetable broth, onions, and garlic to the simmering curry sauce and cook uncovered for a few minutes.
    1 cup vegetable broth/ 250 ml
  • Add zucchini, carrots, pepper, and chickpeas to the sauce and cook, uncovered, for about 8-10 minutes until the vegetables are done to your liking and the sauce reduces slightly. Adjust the taste with more salt if necessary.
  • Thicken zucchini curry: Whisk cornstarch and water. You should have a thick yet runny paste. Push some of the vegetables to the sides of the pot and slowly pour the cornstarch slurry into the sauce while whisking all the time. Let bubble once or twice and thicken nicely. Remove from the heat. Adjust the taste with more salt and a little lemon juice, if necessary.
    1 tablespoon cornstarch + 2 tablespoons cold water + 1 tablespoon fresh lemon juice + 1 handful cashew nuts
  • Roast cashews: While the curry is cooking heat a large pan without adding any fat. Roast the cashews, shaking the pan often to avoid burning them. As soon as they are golden, transfer them to a plate. Scatter them over the curry just before serving.

Notes

  1. Heat level: Depending on the brand of green curry paste I use, I might use one or two tablespoons. Some brands are hotter than others.
  2. Curry paste choice: You can use other kinds of curry paste, for instance, yellow or red curry paste. Please adjust the quantity according to the heat of the curry paste and definitely take less if you use red curry paste. In this case, I would start with ¼ teaspoon and add more if required.

Nutrition

Serving: 1/4 of the dish | Calories: 503kcal | Carbohydrates: 48g | Protein: 15g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Sodium: 707mg | Fiber: 11g | Sugar: 11g