Vegan Zucchini Bread is filled with cinnamon, nutmeg, toasted walnuts, fresh grated zucchini, and even more deliciousness. You won’t believe how soft and spongy this homemade sweet bread is!
Zucchini makes pretty frequent appearances in my kitchen. It’s been grilled , stuffed into tacos , packed into lasagna , etc. My favorite thing to do with it, though, is bake. Muffins, cakes, cupcakes… you name it, I’ll try it. Recently, though, I’ve been making batch after batch of this Vegan Zucchini Bread!
Homemade zucchini bread is truly a blessing. It’s spongy and super moist on the interior (like a good slice of cake!), and baked to crisp, golden-brown perfection on the exterior. And, with the additions of cinnamon, ground nutmeg, and allspice, it’s flavorful without being overpowering or ultra-rich.
Making your own zucchini bread is a great way to use up a surplus of zucchini if you’ve got one. It’s also a great way to get picky eaters (we’re talking kids and adults, here) to gobble up some fresh veggies. So, quick recap: zucchini bread uses up fresh veggies, is cake-like in nature, and provides breakfast and snacks for the next couple of days. Sounds like a good deal to me!
What Makes this the Best Vegan Zucchini Bread?
‘Best’ is a pretty serious qualifier, so does this vegan zucchini bread recipe really live up to the hype? In a word, yes. It’s every bit as fluffy, sweet, and delicious as non-vegan zucchini recipes are. Here are some more words on the matter:
- So Fresh: This zucchini bread subs in applesauce for some of the oil, and uses freshly grated zucchini – from your garden if you have it! Don’t you love making treats that feel indulgent even if they’re really not?
- It’s Simple: Essentially all you have to do to prepare this bread is mix the ingredients together, and then pour them into the loaf pan to bake. So simple! It won’t take you more than 20 minutes to prep everything for the oven. Then all you have to do is wait… which is kind of tedious… but not too labor-intensive!
- You Can Add To It: You can throw in toasted walnuts (highly recommended!), chocolate chips, extra cinnamon, etc. Whatever you like! Make this recipe your own with add-ins. 🙂
Notes on Ingredients
Now that we’re all craving a slice of warm, tender zucchini bread, let’s go over all of the necessary ingredients! Here’s what you’ll need to round up:
- Sugar: I like to use cane sugar, but you could substitute it with regular granulated sugar or brown sugar if need be.
- Oil: Use something like coconut oil. (If you do end up using coconut oil, make sure that it’s melted.) This adds the necessary moisture to the zucchini bread.
- Vanilla Extract: For extra sweet flavor! Vanilla paste also works.
- Flour: I just used all-purpose flour, but you could try this recipe with gluten-free flour. Be sure to sift it first for the fluffiest loaf.
- Baking Powder: To ensure that your loaf will rise.
- Sea Salt: To balance out the flavours (be sure to use less if you’re using table salt)
- Spices: Today we’ll mix together cinnamon, ground nutmeg, and ground allspice which make this zucchini bread perfectly spiced.
- Applesauce: This will help thicken/bind the batter together, adds sweetness and moisture.
- Walnuts: Chopped and toasted. These are optional, but I love the nutty flavour they add.
- Grated Zucchini: Make sure not to press or drain your zucchini! We are using all that water in the batter to get it to the right consistency.
How to Make Vegan Zucchini Bread
Preheat the Oven to 350°F/180°C: Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside. Mix Sugar, Oil, & Vanilla: In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
Mix the Dry Ingredients: In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
Add the Remaining Ingredients: Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
Let Cool: Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!
Tips for Success
- If You’re Toasting the Nuts: Do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before or after toasting, it’s up to you.
- Don’t Skip that 10 minute resting time : The 10 minutes to let the zucchini release it’s liquids is crucial! Too soon and your batter won’t be the right texture. It’s totally okay if you go over though to like 20 minutes or so (I recommend just setting a quick timer).
- Don’t Press/Blot the Zucchini: You want the grated zucchini to keep that extra moisture because it will help make the batter smooth later on, hence the 10 minute resting period mentioned above.
- Do I Have to Peel the Zucchini? Nope! You can if you want, but you definitely don’t have to.
- Don’t Over-Mix the Batter: Just mix until everything is combined. Too much stirring can cause the bread to turn out tough and dense after it bakes.
- Let the Bread Cool in the Pan: If you try to remove the bread from the pan too soon, it will probably crumble or start to fall apart. Let it firm up for 10 minutes or so, then remove it and let it finish cooling on the cooling rack.
How to Store
You can store your zucchini bread for up to 3 days at room temperature when stored in an airtight container, or wrapped tightly in plastic wrap. It will keep for a couple more days if you refrigerate it the same way.
Can I Freeze Zucchini Bread?
You can definitely freeze this vegan zucchini bread once it has cooled. Place it in a tightly-sealed freezer bag or an airtight container, and eat within 2-3 months.
Ingredients
- 1 cup cane sugar , (200g)
- ½ cup oil , ( 100g) if using coconut oil, ensure it’s melted – I used sunflower oil
- 2 tsp vanilla extract , or paste
- 2 ¼ cups all-purpose flour , (280g) , sifted
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup applesauce
- 1 cup walnuts , chopped and toasted (toasting optional)* (112g)
- 1 cup grated zucchini , do not press or drain (about 162g)
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
- Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
- Pour the batter into the loaf pan and use your spatula to smooth down the top.
- Bake the zucchini bread on the middle shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
- Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
- If You’re Toasting the Nuts: Do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before or after toasting, it’s up to you.
- Don’t Skip that 10 minute resting time : The 10 minutes to let the zucchini release it’s liquids is crucial! Too soon and your batter won’t be the right texture. It’s totally okay if you go over though to like 20 minutes or so (I recommend just setting a quick timer).
- Don’t Press/Blot the Zucchini: You want the grated zucchini to keep that extra moisture because it will help make the batter smooth later on, hence the 10 minute resting period mentioned above.
- Do I Have to Peel the Zucchini? Nope! You can if you want, but you definitely don’t have to.
- Don’t Over-Mix the Batter: Just mix until everything is combined. Too much stirring can cause the bread to turn out tough and dense after it bakes.
- Let the Bread Cool in the Pan: If you try to remove the bread from the pan too soon, it will probably crumble or start to fall apart. Let it firm up for 10 minutes or so, then remove it and let it finish cooling on the cooling rack.
More Vegan Baking Ideas
On the lookout for more easy vegan baking recipes? Try out these ones!
- Vegan Chocolate Cake
- Oatmeal Chocolate Chip Cookies
- Vegan Scones
- Pecan Banana Bread
- Vegan Chocolate Frosting
Vegan Zucchini Bread is filled with cinnamon, nutmeg, toasted walnuts, fresh grated zucchini, and even more deliciousness. You won’t believe how soft and spongy this homemade sweet bread is!
Zucchini makes pretty frequent appearances in my kitchen. It’s been grilled , stuffed into tacos , packed into lasagna , etc. My favorite thing to do with it, though, is bake. Muffins, cakes, cupcakes… you name it, I’ll try it. Recently, though, I’ve been making batch after batch of this Vegan Zucchini Bread!
Homemade zucchini bread is truly a blessing. It’s spongy and super moist on the interior (like a good slice of cake!), and baked to crisp, golden-brown perfection on the exterior. And, with the additions of cinnamon, ground nutmeg, and allspice, it’s flavorful without being overpowering or ultra-rich.
Making your own zucchini bread is a great way to use up a surplus of zucchini if you’ve got one. It’s also a great way to get picky eaters (we’re talking kids and adults, here) to gobble up some fresh veggies. So, quick recap: zucchini bread uses up fresh veggies, is cake-like in nature, and provides breakfast and snacks for the next couple of days. Sounds like a good deal to me!
What Makes this the Best Vegan Zucchini Bread?
‘Best’ is a pretty serious qualifier, so does this vegan zucchini bread recipe really live up to the hype? In a word, yes. It’s every bit as fluffy, sweet, and delicious as non-vegan zucchini recipes are. Here are some more words on the matter:
- So Fresh: This zucchini bread subs in applesauce for some of the oil, and uses freshly grated zucchini – from your garden if you have it! Don’t you love making treats that feel indulgent even if they’re really not?
- It’s Simple: Essentially all you have to do to prepare this bread is mix the ingredients together, and then pour them into the loaf pan to bake. So simple! It won’t take you more than 20 minutes to prep everything for the oven. Then all you have to do is wait… which is kind of tedious… but not too labor-intensive!
- You Can Add To It: You can throw in toasted walnuts (highly recommended!), chocolate chips, extra cinnamon, etc. Whatever you like! Make this recipe your own with add-ins. 🙂
Notes on Ingredients
Now that we’re all craving a slice of warm, tender zucchini bread, let’s go over all of the necessary ingredients! Here’s what you’ll need to round up:
- Sugar: I like to use cane sugar, but you could substitute it with regular granulated sugar or brown sugar if need be.
- Oil: Use something like coconut oil. (If you do end up using coconut oil, make sure that it’s melted.) This adds the necessary moisture to the zucchini bread.
- Vanilla Extract: For extra sweet flavor! Vanilla paste also works.
- Flour: I just used all-purpose flour, but you could try this recipe with gluten-free flour. Be sure to sift it first for the fluffiest loaf.
- Baking Powder: To ensure that your loaf will rise.
- Sea Salt: To balance out the flavours (be sure to use less if you’re using table salt)
- Spices: Today we’ll mix together cinnamon, ground nutmeg, and ground allspice which make this zucchini bread perfectly spiced.
- Applesauce: This will help thicken/bind the batter together, adds sweetness and moisture.
- Walnuts: Chopped and toasted. These are optional, but I love the nutty flavour they add.
- Grated Zucchini: Make sure not to press or drain your zucchini! We are using all that water in the batter to get it to the right consistency.
How to Make Vegan Zucchini Bread
Preheat the Oven to 350°F/180°C: Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside. Mix Sugar, Oil, & Vanilla: In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
Mix the Dry Ingredients: In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
Add the Remaining Ingredients: Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
Let Cool: Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!
Tips for Success
- If You’re Toasting the Nuts: Do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before or after toasting, it’s up to you.
- Don’t Skip that 10 minute resting time : The 10 minutes to let the zucchini release it’s liquids is crucial! Too soon and your batter won’t be the right texture. It’s totally okay if you go over though to like 20 minutes or so (I recommend just setting a quick timer).
- Don’t Press/Blot the Zucchini: You want the grated zucchini to keep that extra moisture because it will help make the batter smooth later on, hence the 10 minute resting period mentioned above.
- Do I Have to Peel the Zucchini? Nope! You can if you want, but you definitely don’t have to.
- Don’t Over-Mix the Batter: Just mix until everything is combined. Too much stirring can cause the bread to turn out tough and dense after it bakes.
- Let the Bread Cool in the Pan: If you try to remove the bread from the pan too soon, it will probably crumble or start to fall apart. Let it firm up for 10 minutes or so, then remove it and let it finish cooling on the cooling rack.
How to Store
You can store your zucchini bread for up to 3 days at room temperature when stored in an airtight container, or wrapped tightly in plastic wrap. It will keep for a couple more days if you refrigerate it the same way.
Can I Freeze Zucchini Bread?
You can definitely freeze this vegan zucchini bread once it has cooled. Place it in a tightly-sealed freezer bag or an airtight container, and eat within 2-3 months.
Ingredients
- 1 cup cane sugar , (200g)
- ½ cup oil , ( 100g) if using coconut oil, ensure it’s melted – I used sunflower oil
- 2 tsp vanilla extract , or paste
- 2 ¼ cups all-purpose flour , (280g) , sifted
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup applesauce
- 1 cup walnuts , chopped and toasted (toasting optional)* (112g)
- 1 cup grated zucchini , do not press or drain (about 162g)
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
- Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
- Pour the batter into the loaf pan and use your spatula to smooth down the top.
- Bake the zucchini bread on the middle shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
- Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
- If You’re Toasting the Nuts: Do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before or after toasting, it’s up to you.
- Don’t Skip that 10 minute resting time : The 10 minutes to let the zucchini release it’s liquids is crucial! Too soon and your batter won’t be the right texture. It’s totally okay if you go over though to like 20 minutes or so (I recommend just setting a quick timer).
- Don’t Press/Blot the Zucchini: You want the grated zucchini to keep that extra moisture because it will help make the batter smooth later on, hence the 10 minute resting period mentioned above.
- Do I Have to Peel the Zucchini? Nope! You can if you want, but you definitely don’t have to.
- Don’t Over-Mix the Batter: Just mix until everything is combined. Too much stirring can cause the bread to turn out tough and dense after it bakes.
- Let the Bread Cool in the Pan: If you try to remove the bread from the pan too soon, it will probably crumble or start to fall apart. Let it firm up for 10 minutes or so, then remove it and let it finish cooling on the cooling rack.
More Vegan Baking Ideas
On the lookout for more easy vegan baking recipes? Try out these ones!
- Vegan Chocolate Cake
- Oatmeal Chocolate Chip Cookies
- Vegan Scones
- Pecan Banana Bread
- Vegan Chocolate Frosting
Easy Vegan Zucchini Bread
Ingredients
- 1 cup cane sugar (200g)
- ½ cup oil ( 100g) if using coconut oil, ensure it’s melted - I used sunflower oil
- 2 tsp vanilla extract or paste
- 2 ¼ cups all-purpose flour (280g) , sifted
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup applesauce
- 1 cup walnuts chopped and toasted (toasting optional)* (112g)
- 1 cup grated zucchini do not press or drain (about 162g)
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
- Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
- Pour the batter into the loaf pan and use your spatula to smooth down the top.
- Bake the zucchini bread on the middle shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
- Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
- If You’re Toasting the Nuts: Do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before or after toasting, it’s up to you.
- Don’t Skip that 10 minute resting time : The 10 minutes to let the zucchini release it’s liquids is crucial! Too soon and your batter won’t be the right texture. It’s totally okay if you go over though to like 20 minutes or so (I recommend just setting a quick timer).
- Don’t Press/Blot the Zucchini: You want the grated zucchini to keep that extra moisture because it will help make the batter smooth later on, hence the 10 minute resting period mentioned above.
- Do I Have to Peel the Zucchini? Nope! You can if you want, but you definitely don’t have to.
- Don’t Over-Mix the Batter: Just mix until everything is combined. Too much stirring can cause the bread to turn out tough and dense after it bakes.
- Let the Bread Cool in the Pan: If you try to remove the bread from the pan too soon, it will probably crumble or start to fall apart. Let it firm up for 10 minutes or so, then remove it and let it finish cooling on the cooling rack.
Nutrition
Easy Vegan Zucchini Bread https://jessicainthekitchen.com/easy-vegan-zucchini-bread/ July 22, 2021
This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I’ve ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinner s!
The best kind of recipes are the ones that you keep making over and over again, until you finally realize – this is one of my favorite recipes. That’s this Vegan Coconut Chickpea Curry. Without a doubt it is our FAVOURITE recipe. We always have all the ingredients in our pantry and it’s incredibly easy to make. Everybody always comes back for seconds!
What Makes this Chickpea Curry So Good?
- It’s packed with flavor: While the cooking process itself is simple, the flavors are out of this world. You’ll definitely feel like you’re eating something that took all day to make (except it didn’t!).
- Quick & easy to make: You’ll only need one pot and 45 minutes to make this vegan dinner. The most effort required is when you prep the ingredients.
- A meal prep super star: You’ll have leftovers last for days! This recipe is perfect for meal prep, too.
Notes on the Ingredients
Though we usually have everything we need for this recipe on our pantry shelves, you may have to run to the store for a few odds and ends. Totally worth it, though! Here’s a list of all the essentials:
- Chickpeas – Chickpeas are the star here. They add fiber, texture and make the curry a filling, protein packed meal. I wouldn’t recommend substituting this since it’s the base. Also make sure to drain and rinse them.
- Tomatoes, Onion and Garlic – These veggies are the base of your curry and really add a depth of flavor. If you don’t like tomatoes, you won’t distinctly taste them. However, you can substitute the tomatoes with pumpkin puree, a butternut squash puree or something of the sort. The curry won’t taste exactly the same, but it will give it that beautiful creamy texture!
- Coconut Milk – Coconut milk adds the creaminess to this curry and is what makes the sauce so smooth. I recommend using full fat canned coconut milk.
- Coconut Flour – This is optional, but it will thicken up the curry a little bit. You can also use regular flour.
- Coconut Oil – The oil is for sautéing the onions and tomatoes.
- Garam Masala – This is the main seasoning blend in this recipe! If you can’t find it, you can make your own .
- Additional Seasonings – These extra seasonings (sea salt, ground black pepper, curry powder , cumin and garlic) are simple and compliment the Garam Masala.
- Lime – Ah yes, our other star ingredient! Lime juice adds a subtle citrus note that brings everything together in such a delightful way. Don’t skip it!
How to Make Vegan Coconut Chickpea Curry
Heat the Oil: In a deep pot over medium-high heat, add the coconut oil. Add in the Onions and Tomatoes: Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes. I’ve found that this step really helps to develop the flavors of the dish and break them all down for the seasonings later.
Add in the Chickpeas: Also mix in the garlic, garam masala, curry powder and cumin. Stir to combine.
Add in the Coconut Milk and Stir Again: Add in the coconut flour (or any flour, optional) which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
Serve and Enjoy: Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
Tips for Success
As far as vegan dinner ideas go, this one is pretty easy! Chickpea curry will take you 45 minutes tops to prepare and plate, and you’ll have fun doing it too – there’s a lot of room for culinary creativity. Here are some tips that will help you get the best results with your curry:
- Always use the lime . If there’s one tip I always mention for this recipe, it is to always use the lime. It really brings out the layers of flavor in the dish and is an essential part of the recipe!
- Follow the instruction times . Sautéing the veggies makes a real difference to the end product, so I recommend just setting a time and avoiding any temptation to rush this recipe. You will be rewarded.
- Try not to use light coconut milk. This will reduce the richness and creaminess of the curry. It’s okay to do so if you are looking to cut down on fat content, but just be aware of the flavor/texture changes that will occur.
- Make it your own . This is one of those dishes that once you follow the base ingredients well, you can make the dish your own. Add in sweet potatoes, bell peppers, spinach, broccoli, cauliflower, carrots… it’s up to you. Just taste as you go along and adjust the seasonings for the additions! I love using up extra veggies and adding them into this dish.
- Can I substitute the tomatoes? If you’re not a tomato fan, you won’t taste them. They blend right in and help with the thickness of the curry and all that flavour. If you’re allergic, you can in fact substitute them with pumpkin puree, or a butternut squash puree or something of the sort. It won’t taste exactly the same, but will give it that beautiful creamy texture!
Serving Suggestions
Once you have a pot of coconut chickpea curry, what should you serve with it? A great question. There are many options, but here are just a few ideas:
- Vegetables: As I mentioned above, throw whatever vegetables you like into this curry. Carrots, sweet potato, peppers, you name it – whatever you can think of will make a great add-in!
- Rice: My go-to is Basmati rice, but you can use regular white rice, brown rice, rice noodles, etc. You could even make some cauliflower rice !
- Bread: If you’re not a big fan of rice, try some naan bread ! It’s perfect for sopping up all of that extra curry sauce, and it’s so easy to make.
How to Store and Reheat Leftovers
This coconut curry can be refrigerated in an airtight container for 3-4 days. To reheat, simply microwave for 30-40 seconds, or heat a pot on low on the stovetop and cook the curry until it is warmed through again. You may want to add in some more coconut milk or water if the sauce is too thick.
Can I Freeze Extras?
Sure can! Freeze extra curry in an airtight container for 2-3 months. Pro Tip: store the curry in single servings so that you can thaw one-person lunches or dinners in the fridge throughout the week/month!
Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion or yellow onion , diced
- 14 ounces fresh or canned tomatoes , diced (400g)
- sea salt & ground black pepper , to taste
- 16 ounces canned chickpeas , drained & rinsed (454g)
- 3 garlic cloves , minced
- 1 ½ tablespoons garam masala – I use this one
- 1 teaspoon curry powder I use this one
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk* , (383g)
- 2 teaspoons coconut flour , OPTIONAL**
- 1 small lime , juice of
Instructions
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala , curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
Notes
More Vegan Curry Recipes
- Thai Red Curry with Tofu
- Thai Green Curry
- Sweet Potato Curry
- Red Lentil Curry
- Cauliflower and Potato Curry (Aloo Gobi)
