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.
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.
Zucchini and Potato Curry