Zucchini Chickpea Curry - Live Slow Run Far

Zucchini Chickpea Curry

Few things come together as smoothly and result in something as yummy as this dish right here. Yes, those are some bold claims but they’re 100% true! If you happen to grow your own zucchini, this is a perfect dish to cook with the fruits that might have grown a little too big – if you haven’t already used those towards these Crispy Zucchini Fritters, that is. When the chunks of zucchini have soaked up all the creamy, curry flavored deliciousness here, you can’t tell one bit those weren’t the most tender fruits to begin with.

We love serving the curry over our new favorite oat rice (very similar to brown rice in flavor and texture, but a fraction of the climate footprint), but end up having the curry as is just as often. That extra sprinkle of peanuts on top isn’t necessary but sure makes the dish next level. And as with all stews, it only gets better day two. Or three. Perfect lunch box food, in other words – if there’s any left to bring. Make sure to cook up a double batch when you’re at it!

För recept på svenska, klicka här: Zucchini- och kikärtscurry

Serves 2-4 


Zucchini Chickpea Curry

1 medium onion (~100 g), chopped
1 clove garlic, minced
2 tbsp olive oil
1 kg zucchini*, sliced into 1 cm thick chunks
2 tbsp curry powder
1 tbsp bouillon powder
3 dl water or vegetable stock (omit bouillon and add salt if using the latter)
460 g cooked chickpeas (~8 dl), rinsed and drained 
1 dl crème fraîche of your choice
1/2-1 tsp salt
Black pepper

Optional toppings

1 dl chopped parsley or other fresh herbs
1 dl roasted peanuts

To serve

Rice or other grain for 2-4 people (optional – the curry is just as good as it is)

*1 kg zucchini is about 1 large from the garden for us, but from the store, it’s probably 2-3 medium sized zucchinis.


  1. Sauté the onions and garlic in olive oil over medium heat for 3 minutes.
  2. Add in the zucchini and continue to sauté for about 10-15 minutes, until the zucchini starts to soften and pick up some color.
  3. Mix in curry powder, bouillon, water and chickpeas and bring to a simmer. Allow to simmer over medium heat (uncovered) for about 30 minutes or until most of the water has evaporated. 
  4. Season with salt and pepper and stir in the crème fraîche.
  5. Serve as is or over your favorite rice or grain. We like oat “rice”. Top with herbs and peanuts.

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