Published: December 16, 2020
By Kim Nielsen
Estimated Reading Time: 2 minutes
As the season of indulgence approaches, there’s always room for a hearty, healthy dish that doesn’t sacrifice flavor for convenience. Enter the delightful Nordic-inspired one-pot chickpea coconut zucchini curry—an easy-to-make recipe that will pleasantly surprise your taste buds.
This vegetarian curry, with a creamy tomato-coconut sauce, is both nourishing and satisfying. It boasts chickpeas, zucchini, and red lentils, making it packed with vitamins and protein. Best of all? It’s incredibly simple to prepare, taking about 45 minutes from start to finish.
In my ongoing quest to eat healthier and cut back on meat, this dish easily ranks among my top five vegetarian recipes. Whether you’re a health enthusiast or simply someone pressed for time, this one-pot meal suits the bill perfectly.
What I particularly appreciate about this recipe—beyond its delicious taste—is its effortless preparation. Just toss all the chopped ingredients into a large saucepan, let them simmer for about 30 minutes, and voilà—you have a fragrant curry ready to be devoured.
Imagine serving up a wonderful curry, brimming with chickpeas, zucchini, and red lentils in that luscious tomato-coconut sauce. Ready to dive in? Check out the easy-to-follow recipe below.
Vegetarian Nordic One-Pot Chickpea Coconut Zucchini Curry
Description: A delicious and straightforward recipe for an one-pot curry, rich in a creamy tomato-coconut sauce, featuring chickpeas, zucchini, and red lentils. This vegetarian dish is not just nutrient-dense; it’s also incredibly tasty.
Preparation & Cooking Times:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings: 4 people
Author: NordicFoodLiving.com
Ingredients
- 2 red onions (diced)
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- 1.5 tsp cayenne pepper
- 2 large carrots
- 1 zucchini
- 1 can chickpeas (cooked and drained)
- 1 can coconut milk
- 1 can crushed tomatoes
- 1.5 dl red lentils
- 2.5 dl vegetable stock
- Fresh cilantro (optional topping)
- Spring onions (optional topping)
Instructions
- In a large pan, sauté the diced onions and minced garlic with the spices for a couple of minutes until fragrant.
- Add the drained chickpeas, coconut milk, crushed tomatoes, vegetable stock, and red lentils. Allow the mixture to simmer for about 20 minutes, or until the lentils are nearly cooked.
- While that simmers, peel and julienne the carrots and cut the zucchini into smaller pieces. Add these to the pan and cook for another 10 minutes.
- Season with salt and pepper to taste.
Notes
Serve this curry alongside cooked rice or naan bread, garnishing with fresh cilantro or spring onions for a burst of flavor.
This dish is the epitome of healthy fast food, offering a satisfying meal with minimal hassle. Enjoy the warmth and comfort of this delightful curry!
