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Vegan Curry Recipe From Eat, Drink & Be Vegan

Make This: Vegan Zucchini Chickpea Tomato Curry


I recently came across this recipe for Zucchini Chickpea Tomato Curry from Dreena Burton's cookbook Eat, Drink, & Be Vegan, and I knew it was the punch of flavor I was looking for. The zucchini, yams, and tomato complemented each other perfectly. And although I hadn't used all these recipe ingredients before, namely turmeric or fenugreek, it was a great crash course in using new spices to give vegan dishes life. I paired the dish with some easy brown rice and a crusty slice of flaxseed toast for some dipping.

Keep reading to see this Indian-inspired recipe for an easy curry.

Zucchini Chickpea Tomato Curry

Zucchini Chickpea Tomato Curry

Ingredients

  1. 1 tablespoon coconut oil
  2. 1/2 yellow onion, diced
  3. 1 sweet potato, diced in 1/2” chunks
  4. 2 cloves garlic, crushed
  5. 1” ginger, grated
  6. 1 tablespoon curry powder
  7. 1 teaspoon coriander seeds
  8. 1 teaspoon cumin seeds
  9. 1/2 teaspoon turmeric powder
  10. 1/2 teaspoon fenugreek seeds
  11. 1 28 oz can crushed tomatoes
  12. 2 zucchini, diced in 1/2” chunks
  13. 1 14 oz can chickpeas, drained and rinsed
  14. 1/2 teaspoon agave nectar
  15. 1/2 cup cilantro, chopped
  16. Juice of 1 lime

Directions

1. Heat the coconut oil in a large pot over medium-high heat. Add the onion and sweet potato, sauté until the onion is tender, about 10 minutes.
2. Toss in the garlic, salt, ginger, curry powder, coriander, cumin, fenugreek, and turmeric. Sauté for one minute.
3. Add the tomatoes, stirring to combine. Bring the mixture to a boil, reduce to a simmer, cover, and let cook for 10 minutes.
4. Add the zucchini, chickpeas, and agave nectar. Cover and simmer for 10-12 minutes, until all the vegetables are tender. If the mixture looks dry, add vegetable stock or water.
5. Add the cilantro and lime. Serve immediately.

Serves 3.

Nutritional Source: Calorie Count

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