Vegan Zucchini Curry
Ingredients
- ¼ Cup Water
- 1 Onion diced
- 2 Cloves Garlic minced
- 1 Tablespoon Curry Powder
- 1 Zucchini diced
- 1 Can Coconut Milk
- 1 Can Chickpeas drained
- 1 Cup Spinach
- Salt to taste
- Pepper to taste
Optional
- 1 Tablespoon Garam Masala
- 4 Tablespoons Your Super Plant Protein Mix
- 1 Teaspoon Your Super Golden Mellow Mix
Substitutes
- 1 Cup Swiss Chard Stems, Diced substitute for onion
- 1 Cup Swiss Chard Leaves, Chopped substitute for spinach
- 2 Teaspoons Miso Paste substitute for salt
Instructions
- Heat water in a large pot on the stove, add onion and garlic. Sauté until onion is translucent.¼ Cup Water, 1 Onion, 2 Cloves Garlic
- Add in coconut milk, curry, zucchini, and bring to boil.1 Tablespoon Curry Powder, 1 Zucchini, 1 Can Coconut Milk
- Reduce to simmer, and add chickpeas. Cook until the zucchini is fork tender.1 Can Chickpeas
- Once removed from heat, add spinach and stir.1 Cup Spinach
- Serve over rice or eat on it's own.Salt, Pepper
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Angie’s Notes
- Use your homegrown swiss chard – stems and leaves in this recipe! Substitute the leaves for spinach and the stems for onion.
- Try using cauliflower, broccoli, carrots, or any other vegetable instead of zucchini.
- Add in other warming spices like cinnamon, cardamom, or garam masala for additional spice.
- If using Your Super mixes, add them after you’ve removed the curry from heat.
- Looking for a lower sodium option? Use miso paste as a substitute for salt.
Why I Love This Recipe
My Vegan Zucchini Curry is quick to make, and doesn’t take many ingredients to pack a flavor punch. For as long as I can remember I always have sautéed onions, garlic and peppers in oil. It wasn’t until I found the Your Super products in 2020 that I learned I could sauté in water! One of the reasons I love this recipe is that I don’t need to use oil, unlike many other curries I’ve tried in the past.
The 2nd reason I love this curry is that it is vegan! I try to eat cholesterol-free and low-fat meals as much as possible, which usually leads me to eat vegan. Eating vegan is a fun way to try new recipes, and while I’m not a nutritionist, I’d encourage everyone to try to eat vegan at least once a week.
Next I’ll describe options for this curry – including substitutes, and add ins!
Vegan Zucchini Curry Options
Whenever I make this curry, I try something different – whether it’s a new spice, a different vegetable or trying substitutes. This keeps me from getting board with the same meal. Below I will share some ideas for making this curry your own!
Vegetables to try:
- Cauliflower
- Broccoli
- Carrots
- Fresh Pumpkin
Spices to try:
- Cinnamon
- Cardamom
- Garam Masala
Substitutes when you have fresh vegetables:
- Swiss chard leaves can be used in place of spinach, and as a bonus, the stems can be used to replace the onion!
- Miso paste can replace salt if you want more depth of flavor
Freezing Curry For Later
What if you have too much curry? I would highly recommend freezing your curry for later. Freezing curry is as easy as placing cooled curry in a glass jar, putting on the lid and popping into the freezer! Once the lid is on, I recommend writing what is in the jar and the date you put it in, so you don’t forget.
Before I go, I’d like to share that while I cook my Vegan Zucchini Curry, I enjoy a super brew latte! This latte gives me sustained energy while I’m in the kitchen.
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