Chickpea curry is one of my favorite vegan comfort dishes. I make my vegan chickpea curry without coconut milk but it is still warm, creamy, and comforting! Adding kale and zucchini may seem like a stretch but something about chickpeas, kale, and zucchini makes this dish irresistible. The key to any good curry recipe is the spices and this recipe does not disappoint!
What is Curry?
Curry can be used to describe a paste, powder, or dish. Usually, curry is a dish seasoned with spices that come from
Homemade Curry Powder
In most Indian homes the curry recipe is a family secret and is unique to each home. Curry recipes can also be unique to the region. The term “curry” is not specific and there is no specific recipe for it however, most curry powders will contain
- chili peppers
- black pepper
Someone’s curry recipe may contain all or just a few of these ingredients. It could also contain a special surprise ingredient that is not listed here. Curry is truly a versatile dish!
Curry is a surprisingly easy recipe to convert to vegan. Spices, curry powder, onions, chickpeas, tomato paste, ginger, and a fatty dairy milk substitute are the basis of a good vegan curry recipe. This is also a great opportunity to add extra veggies to your meal. Zucchini, spinach, bell peppers, potatoes, and kale are great veggies to consider adding to your recipe.
Chickpea Curry Recipe
I love chickpeas! I find random meals to sneak chickpeas into. Sometimes it works and sometimes it doesn’t, but this time, it was spot on! I decided to add zucchini and kale to this recipe because it was in my fridge! Don’t be afraid to try adding veggies to this recipe. This will make the meal more filling.
Vegan Chickpea Curry
Vegan Chickpea Curry with Zucchini and Kale
- 1 tbsp small onion diced
- 2 tbsp olive oil or whatever your favorite oil is
- 3 tbsp garlic cloves minced
- 1 tbsp grated garlic ginger paste
- 1 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp tumeric powder
- 1/2 cup crushed tomatoes tomato puree also works
- 14 oz full-fat coconut milk or whatever non-dairy milk you'd like, but it should be full fat
- 2 15 oz cans of chickpeas drained
- 1 zucchini diced into triangles
- 1-2 handfuls fresh kale diced
- salt to taste
- In a large skillet, heat oil over medium heat. Dice and saute onion until almost soft (about 4 minutes.)
- Add ginger, garlic and zucchini. Cook for about 1 minute.
- Add spices ( curry powder, garam masala, turmeric, salt, and pepper. Stir continuously, do not let it burn!
- Pour in crushed tomato and mix until fragrant.
- Add coconut milk and stir until all ingredients are well combined and smooth. Reduce heat to medium-low and cover for 5 minutes.
- Remove the top, stir and then add drained chickpeas. Cover and cook for another 10 minutes. Then add kale. Stir well, cover and cook until kale is wilted.
- Serve over rice.