Home - Recipes - Coconut-Curry Chickpea Stew

Coconut-Curry Chickpea Stew

This vegetarian curry is a jumping-off point for so many other veggies. Try eggplant and mushroom or tofu and spinach.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
405 calories per serving


> 1 large onion
> 2 medium zucchini
> 1 tbsp curry powder
> 1 (13.6 oz) can coconut milk
> 2 (14.5 oz) cans chickpeas


Heat a large greased skillet on medium-high. Finely chop the onion and add to skillet. Cook 5 min.
Meanwhile, cut the zucchini into 1-inch chunks and add to skillet. Cook vegetables 5 min., until golden, stirring occasionally.
Stir in the curry powder and cook 1 min.
Add the coconut milk and heat to a simmer. Season with salt.
Drain and rinse the chickpeas, and add to skillet. Cook 8–10 min., until zucchini is tender.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you