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zucchini curry recipe served in a black bowl with lemon beside
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5 from 1 vote

Easy Zucchini Curry

Zucchini curry with chickpeas and coconut milk, topped with crunchy, roasted cashews. Ready in 20 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Asian and Indian Recipes
Cuisine: Indian
Servings: 4
Calories: 503kcal
Author: Adina

Ingredients

  • 1 can coconut milk 400g/ 14 oz
  • 1 tablespoon green curry paste See notes 1 and 2
  • ¼ teaspoon fine sea salt or more to taste
  • 250 ml/ 8.5 fl.oz/1 cup vegetable broth
  • 1 onion
  • 2-3 garlic cloves
  • 1 medium zucchini about 300 g/ 10.6 oz
  • 1 large carrot about 100 g/ 3.5 oz
  • 1 red bell pepper
  • 1 can chickpeas or about 200 g/ 7 oz cooked chickpeas
  • 1 tablespoon corn starch
  • 2 tablespoons cold water
  • 1 tablespoon fresh lemon juice
  • 1 handful cashew nuts

Instructions

  • Pour the coconut milk into a pan large enough to hold all the vegetables, add the curry paste and whisk to combine. 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. 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. Add everything to the sauce and cook, uncovered, for about 8-10 minutes until the vegetables are done to your liking and the sauce reduces a little bit. Adjust the taste with more salt if necessary.
  • To thicken the curry whisk together the corn starch and the water. You should have a thick yet runny paste. Make a little room in the middle of the pot with the simmering curry by pushing some of the vegetables to the sides of the pot. Slowly I pour the corn starch paste 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.
  • 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 serving.

Video

Notes

  1. Depending on the brand of green curry paste I use, I might take one or two tablespoons curry paste, some brands are hotter than others.
  2. 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