This Coconut Chickpea Curry is a super simple way to enjoy summer produce while also ushering in cooler fall days. Perhaps begrudgingly. But at least deliciously.
So how’s your garden doing? Mine is happy in some places, sad in others. It’s been a cool summer here in the Pacific Northwest, so my pea crop was glorious. My zucchini, on the other hand, is still puny and sad.
Yesterday was Sneak Some Zucchini On Your Neighbor’s Porch Day (have you heard of it? Totally a thing). Sadly, as I went out to my garden and gazed upon my struggling zucchini seedling, I resigned that I wouldn’t be able to participate. Okay, so I’ve never participated. But I’d like to think I could if I wanted to!
Did your neighbor sneak some zucchini onto your porch yesterday? Lucky! I’ve got the perfect recipe for a couple of those bad boys: This Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini. This is the ultimate August recipe – fresh yet comforting, summery yet alllllmost fall-ish. But not quite. Because we ARE NOT ready to go there yet.
I first tried a version of this summery curry recipe last year, when Half Baked Harvest’s Teigen Gerard published this Summer Coconut Chickpea Curry with Rice & Fried Halloumi and I couldn’t not try it. Frizzled chickpeas, a creamy base, salty halloumi on top.
I continued to work on my own version of this summer curry, leaving out the halloumi to make it entirely plant-based and simplifying where I can, and the result? Well, you get the picture!
This Creamy Coconut Chickpea Curry starts with a base of onion, garlic, ginger, and mild curry powder. You can adjust the heat by adding cayenne or using a hotter curry powder, but I like mine pretty mild. Then, saute the zucchini, add that glorious fresh corn, chickpeas, and VERY GENTLY simmer in an incredible coconut milk-tahini-brown sugar-lemon juice situation.
The best part? Quite possibly the Persian cucumber garnish. It seems odd at first, but that crunchy, cool counterpoint to the creamy, spicy curry is on point. Did I just use “on point” correctly? If I have to ask, I shouldn’t use it, but there it is.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini
For the curry:
- 2 tablespoons olive oil (divided)
- 1/2 medium yellow onion (diced)
- 2 medium cloves garlic (minced)
- 1 thumb-sized piece ginger (peeled and minced)
- 1 tablespoon + 1 teaspoon mild curry powder
- 1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
- 2 medium zucchini (quartered and sliced)
- 2 cobs of corn (kernels cut off)
- 1 (15-ounce) can chickpeas, drained
- 1 (14-ounce) can light coconut milk
- 2 tablespoons tahini
- 1 teaspoon brown sugar
- 1/4 teaspoon kosher salt + more to taste
- 1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
- 1/4 cup chopped cilantro
- 2 cups cooked white Basmati rice
- 2-3 Persian cucumbers (sliced)
- 2 scallions (sliced)
- Chopped cilantro
- Black & white sesame seeds
- Start your rice first thing so that it's ready when your curry's ready.
- Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
- Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
- Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
- Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
- Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
- Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
- Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
- To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.