Zucchini and Potato Chickpea Curry

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Zucchini and Potato Curry

Use up those summer zucchinis and potatoes with this easy, meal prep friendly one pot curry with chickpeas and curry paste.

Zucchini and Potato Chickpea Curry

During the fall and winter months, I’m all about the curries. Red curries, green curries, spicy Indian curries – I love a warm, flavorful, fragrant bowl of curry when it’s chilly out!

But when it’s in the high 80s and sunny, the last thing I want is a curry. There was a little cold front that blew through here for a few days, and I took advantage of it by going to the farmer’s market with the intention of making a curry! Thus, I grabbed zucchinis and potatoes and knew I could make a simple curry with some coconut milk, chickpeas, and curry paste.

Zucchini and Potato Curry

Curries are so versatile, that’s what I love about them! Basically, just add in any vegetable or protein you have on hand and you’ll have a new, personalized curry every time! You could definitely add in some shredded chicken here, but I think a tofu would work very nicely and complement the consistency.

And if you’re looking for more curry ideas, here are a few.

Inspiralized

Zucchini and Potato Curry

Zucchini and Potato Chickpea Curry

Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 ” knob of ginger peeled and minced
  • 2 garlic cloves minced
  • 1 small yellow or red onion diced
  • 1.5 tablespoons red curry paste
  • 3 medium Yukon gold potatoes cubed
  • 1 15.5oz can of chickpeas, drained and rinsed
  • 2 14oz cans lite coconut milk
  • ½ cup vegetable broth plus more if needed
  • salt and pepper
  • 2 medium zucchinis cubed
  • to serve: brown rice

Instructions

  • Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the ginger, garlic, and onions and cook for 3-5 minutes or until onions are mostly soft. Add the curry paste and stir continually until vegetables are coated in the paste. Add the potatoes and chickpeas stir well to combine. Add the coconut milk, broth, and season with salt and pepper. Stir well to combine and raise heat to high and bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 10 minutes and stir in the zucchini. Cook for another 10-15 minutes or until potatoes are fork tender.
  • Serve over with brown rice.

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

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Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
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1/2 teaspoon garlic powder⁣
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1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

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