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Vegan Chickpea Curry with Zucchini and Kale

This warm vegan chickpea curry with zucchini and kale is healthy but the flavors are BOLD!
Course: Dinner
Cuisine: Indian
Keyword: chickpea, chickpea curry, curry, kale, vegan, vegan chickpea curry, zucchini
Servings: 6


  • 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.