The vibrant colors of a bustling Southeast Asian market always inspire me, especially when it comes to creating homemade dishes. That’s how I felt when I crafted this Green Curry of Chickpeas, Zucchini, and Spinach—a delightful meal that transforms your kitchen into a fragrant haven of spices and fresh vegetables in just 30 minutes. This vegetarian gem is not only quick and easy to prepare, but it’s also packed with protein and nutrients, making it a wholesome choice for any dinner table. With the earthy goodness of chickpeas, the tender crunch of zucchini, and the nutrient-rich spinach, this dish is a delicious way to shake off the fast-food routine. Ready to discover how easy it is to whip up this scrumptious curry? Let’s dive in! Why is this curry so irresistible? Quick and Easy: With a prep time of only 30 minutes, this dish fits perfectly into busy lifestyles. Flavor Explosion: The harmonious blend of ginger, garlic, and green curry paste creates a vibrant kick that will tantalize your taste buds. Nutrient-Rich: Packed with protein from chickpeas and fresh veggies like zucchini and spinach, it’s a guilt-free indulgence. Versatile: Pair it with steamed rice or quinoa, or swap ingredients to suit your pantry. If you’re interested in other refreshing ideas, give my Summer Corn Zucchini Chowder a try. Crowd Pleaser: This vibrant curry is sure to impress family and friends, making it a fantastic addition to any dinner party! Green Curry of Chickpeas Ingredients • Whisk together a medley of flavors that brighten your meals! For the Curry Base Extra Virgin Olive Oil – Adds richness and helps sauté the vegetables; coconut oil gives a delightful twist. White Onion – Offers natural sweetness and depth; yellow onion can step in if needed. Ginger – Provides warmth and a zingy spice; fresh ginger delivers better flavor than the dried kind. Garlic – Infuses the dish with a savory aroma; opt for fresh cloves for maximum taste. Kaffir Lime Leaves – Imparts citrusy notes; lime zest works as a great alternative. Green Curry Paste – Sets the flavor foundation; adjust the amount for more or less heat, and store-bought is convenient. Vegetable Stock – Adds richness to the sauce; homemade stock enhances the dish even further. For the Vegetables Chickpeas (2 cans) – Gives protein and is hearty; dried chickpeas can be used if soaked and cooked beforehand. Zucchini (2 medium, diced) – Brings a tender crunch; summer squash can be substituted if you wish. Green Peas (½ cup) – Adds vibrant color and sweetness; frozen peas make this step easy. English Spinach (2 bunches, leaves picked) – Delivers fresh nutrients; kale can work if you prefer a different green. Coriander (½ bunch, leaves picked) – Provides herbaceous flavor; flat-leaf parsley can be a worthy stand-in. Mint (½ bunch, leaves picked) – Enhances freshness; basil could also be a fragrant option. Finishing Touches Juice of 2 Limes – Brightens the overall flavor; lemon juice is a quick sub if limes aren’t available. Sea-salt Flakes & Freshly Ground Black Pepper – Key for seasoning; season to taste for that perfect finish. Bean Sprouts (2 cups) – Adds crunch and garnishing flair; any sprout variety will work. Coconut Cream – Brings creaminess to the curry; regular cream is an option for non-vegans. Asian Herbs (for garnish) – Beautifies the dish and intensifies flavor; consider Thai basil or another fresh herb you love. Embrace the joy of creating this green curry of chickpeas, zucchini, and spinach, and watch as it transforms your dinner into a vibrant feast! Step‑by‑Step Instructions for Green Curry of Chickpeas, Zucchini and Spinach Step 1: Sauté Aromatics Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Once the oil shimmers, add 1 diced white onion, 1 tablespoon of grated fresh ginger, 3 minced garlic cloves, and 3 kaffir lime leaves. Sauté the mixture for about 5 minutes, or until the onion becomes translucent and aromatic, stirring frequently to prevent burning. Step 2: Add Curry Paste Stir in 2 tablespoons of green curry paste, cooking it down for about 2 minutes until it becomes fragrant and begins to stick slightly to the bottom of the pan. This step intensifies the flavors of your green curry of chickpeas, zucchini, and spinach, creating a delightful base for the dish. Make sure to stir continuously to avoid scorching. Step 3: Incorporate Vegetable Stock Pour in 2 cups of vegetable stock, increasing the heat slightly to bring the mixture to a gentle simmer. As the stock heats, scrape any flavorful bits stuck to the bottom of the pan. After around 1-2 minutes of simmering, add 2 cans of drained chickpeas, allowing everything to cook gently for 10 minutes. Step 4: Add Vegetables Introduce 2 medium diced zucchinis and ½ cup of green peas to the pot and stir to combine. Let the mixture simmer for an additional 5-7 minutes or until the zucchini is tender but still holds its shape. This step ensures your green curry is vibrant and full of texture, making it visually appealing as well. Step 5: Blend Spinach Mixture In a blender, combine 2 bunches of picked spinach leaves, ½ bunch of fresh coriander, ½ bunch of mint leaves, and the juice from 2 limes. Blend until the mixture is smooth and well combined, creating a bright green puree. This will add a fresh and herbal note to your green curry, enriching its flavor profile. Step 6: Finalize the Curry Stir the spinach puree into the curry pot and gently mix everything together. Remove the pot from heat after a minute, ensuring that the spinach is just wilted without losing its vibrant color. This addition transforms your green curry of chickpeas, zucchini, and spinach into a luscious and creamy delight. Step 7: Season and Serve Taste your green curry and season with sea-salt flakes and freshly ground black pepper as desired. Serve the curry in bowls topped with a handful of bean sprouts and a drizzle of coconut cream for added richness. Garnish with Asian herbs like cilantro or basil for an inviting presentation that showcases the colors of this delicious dish. Make Ahead Options These Green Curry of Chickpeas, Zucchini, and Spinach are ideal for meal prep enthusiasts looking to save time during busy weeknights! You can chop the zucchini and prepare the spice blend (green curry paste, ginger, garlic) up to 24 hours in advance; simply refrigerate in an airtight container to keep them fresh. The curry itself can be fully cooked and stored in the refrigerator for up to 3 days; just reheat gently on the stove. To finish off, stir in the spinach puree right before serving to keep its vibrant color intact. This way, you’ll have a delicious, homemade curry ready to delight your family with minimal effort! How to Store and Freeze Green Curry of Chickpeas, Zucchini, and Spinach Refrigerator: Store leftovers in an airtight container for up to 3 days. Allow the curry to cool completely before sealing to retain freshness. Freezer: This green curry freezes beautifully! Portion it into freezer-safe containers for up to 3 months. Make sure to leave some space at the top for expansion. Reheating: When ready to enjoy, thaw overnight in the fridge and gently reheat on the stove over low heat. Add a splash of vegetable stock or water to loosen the sauce if needed. Airtight Storage: For best results, use glass containers with secure lids. This helps preserve flavors and prevents freezer burn for your green curry of chickpeas, zucchini, and spinach. Expert Tips for Green Curry of Chickpeas Fresh Ingredients Matter: Using fresh herbs and vegetables enhances the flavors dramatically. Opt for high-quality produce for the best results. Adjusting Spice Levels: To customize the heat, add more or less green curry paste. Taste as you go, ensuring it’s comfortable for all palates! Avoid Mushy Vegetables: Cook your zucchini until just tender. If overcooked, they can lose their delightful crunch and light texture in the green curry of chickpeas, zucchini, and spinach. Blend Seamlessly: When puréeing the spinach mixture, blend until smooth to ensure an even distribution throughout the curry, avoiding clumps. Season Gradually: Start with a pinch of salt and pepper, then adjust to taste. Remember, you can always add more, but it’s hard to take it away! Make It Your Own: Feel free to add your favorite veggies or spices to the mix to create a unique take on this delicious curry. Green Curry of Chickpeas Variations Feel free to take this vibrant green curry and make it your own with these delightful variations! Spicy Kick: Add sliced jalapeños or a sprinkle of red chili flakes for an extra kick that will awaken your senses. Just remember, spice is a personal journey, so start small and adjust to your liking. Bean Swap: Try using lentils or black beans instead of chickpeas for a different texture and flavor profile. Both options are delicious and can give a unique twist to your green curry! Creamier Option: Replace coconut cream with blended silken tofu for a lower-fat but still creamy alternative. This swap provides a light texture while ensuring the dish remains satisfying and delicious. Vegetable Variety: Incorporate other veggies like bell peppers or carrots for added crunch and color. Each vegetable will bring its own flavor, making every bite a new experience! Noodle Nest: Serve the curry over cooked rice noodles instead of rice or quinoa for a delightful change. Imagine slurping those noodles, coated in the luscious curry sauce! Herb Infusion: Mix in fresh Thai basil or cilantro instead of mint for a completely different aroma and taste profile. Herbs can elevate your dish and bring an authentic Thai essence to your meal. Tropical Touch: Add diced pineapple or mango for a sweet twist. The fruit sweetness contrasts beautifully with the curry’s spices, creating a delightful balance that excites the palate. Don’t forget, if you love vibrant one-pot meals, you must check out my Cheesy Spinach Ricotta Pasta Bake for another family favorite! What to Serve with Green Curry of Chickpeas, Zucchini, and Spinach Elevate your dining experience by pairing this delightful green curry with complementary flavors and textures that perfectly balance its vibrant profile. Steamed Jasmine Rice: Serves as a light and fluffy bed for the curry, absorbing its rich flavors and providing a comforting base. Quinoa Salad: A nutty and protein-packed side that enhances the meal’s nutritional value, adding a pop of freshness with diced cucumbers and tomatoes. Crispy Vegetable Spring Rolls: These crunchy bites bring a satisfying textural contrast and are perfect for dipping into the green curry! Pickled Vegetables: The acidity from pickled carrots and radishes brightens the dish while providing a zesty crunch that tantalizes the taste buds. Roasted Cauliflower: Its charred flavor adds depth to the meal; seasoned with spices, it complements the curry beautifully without overpowering it. Mango Lassi: This creamy, refreshing drink balances the heat of the curry while adding a sweet, tropical touch that sings of sunny days. Coconut Rice: Infused with coconut milk, it mirrors the creamy depth of the curry, wrapping each bite in a comforting embrace. Garlic Naan: Perfect for scooping up curry, this warm, fluffy bread creates a delightful, hands-on experience that enhances your meal. Dark Chocolate Mousse: For dessert, this velvety treat provides a rich finish, leaving a lasting impression that resonates with the meal’s exotic flavors. Lemonade: A bright and zesty drink that cuts through the richness of the curry, providing a refreshing sip to cleanse the palate. Green Curry of Chickpeas, Zucchini, and Spinach Recipe FAQs What type of chickpeas should I use? You can use canned chickpeas for convenience; just rinse and drain them before adding them to the curry. If you’d like a bit of extra texture, feel free to use dried chickpeas! Just remember to soak them overnight and cook until tender before adding to the dish. How should I store leftovers? Absolutely! Store any leftover green curry in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to keep everything fresh and flavorful. Can I freeze the green curry? Yes, this green curry freezes wonderfully! Portion it into freezer-safe containers and store for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and gently reheat on the stove. Add a splash of vegetable stock or water to bring back its creamy consistency if it thickens too much. How do I adjust the spice level? If you’re looking to spice things up or tone it down, simply adjust the amount of green curry paste you use. Start with a little, taste, and gradually add more until it reaches your desired heat level. The more the merrier, especially when cooking for a crowd! Are there any dietary considerations I should keep in mind? Good question! This green curry is vegan-friendly and loaded with nutrients. However, if you’re cooking for others, be aware of any allergies—particularly with ingredients like nuts (if using certain garnishes) or coconut. Always check that all components align with your guests’ dietary needs! What should I do if my curry is too watery? If your curry turns out too watery, don’t fret! Simply mix a tablespoon of cornstarch with a little cold water to create a slurry, and stir it into the simmering curry. Allow it to cook for a few more minutes until thickened to your liking. You can also let it simmer uncovered to reduce the liquid further. Green Curry of Chickpeas, Zucchini & Spinach – Quick & Healthy! Delight in the vibrant green curry of chickpeas, zucchini, and spinach, packed with protein and nutrients, ready in just 30 minutes. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: DinnerCuisine: Southeast AsianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Curry Base2 tablespoons Extra Virgin Olive Oil Coconut oil can be used for a twist.1 medium White Onion, diced Yellow onion can be substituted.1 tablespoon Fresh Ginger, grated Fresh is better than dried.3 cloves Garlic, minced Opt for fresh cloves.3 Kaffir Lime Leaves Lime zest can be used as an alternative.2 tablespoons Green Curry Paste Adjust for heat preference.2 cups Vegetable Stock Homemade stock enhances flavor.For the Vegetables2 cans Chickpeas, drained Dried chickpeas can be used if cooked beforehand.2 medium Zucchini, diced Summer squash can be substituted.0.5 cup Green Peas Frozen peas can be used.2 bunches English Spinach, leaves picked Kale can be used as an alternative.0.5 bunch Coriander, leaves picked Flat-leaf parsley can be substituted.0.5 bunch Mint, leaves picked Basil can also be used.Finishing Touches2 medium Limes, juiced Lemon juice can be used.Sea-salt Flakes & Freshly Ground Black Pepper Season to taste.2 cups Bean Sprouts Any sprout variety can be used.1 cup Coconut Cream Regular cream is an option for non-vegans.Asian Herbs, for garnish Thai basil or your favorite herb. Equipment Large saucepan Method Step-by-Step InstructionsHeat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add 1 diced white onion, 1 tablespoon of grated fresh ginger, 3 minced garlic cloves, and 3 kaffir lime leaves. Sauté for about 5 minutes until the onion is translucent.Stir in 2 tablespoons of green curry paste, cooking for about 2 minutes until fragrant. Stir continuously to avoid scorching.Pour in 2 cups of vegetable stock and bring to a gentle simmer. Add 2 cans of drained chickpeas and cook gently for 10 minutes.Add 2 medium diced zucchinis and ½ cup of green peas to the pot and simmer for an additional 5-7 minutes.In a blender, combine 2 bunches of picked spinach leaves, ½ bunch of fresh coriander, ½ bunch of mint leaves, and the juice from 2 limes. Blend until smooth.Stir the spinach puree into the curry and mix well. Remove from heat after a minute to keep the spinach vibrant.Season with sea-salt flakes and freshly ground black pepper. Serve topped with bean sprouts and a drizzle of coconut cream, garnished with Asian herbs. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 50mgCalcium: 100mgIron: 3mg NotesUsing fresh herbs and vegetables enhances flavor. Adjust spice levels based on preference. Store leftovers in an airtight container for up to 3 days in the refrigerator. Tried this recipe?Let us know how it was!
