There’s something so comforting about a warm bowl of curry that takes you back to cozy evenings spent with loved ones. Today, I’m excited to share a recipe that’s not just a treat for your taste buds but also incredibly easy to whip up! This creamy zucchini chickpea curry paired with gluten-free nut buns is a dish that will surely become a favorite in your home.
Why You’ll Love Cremige Zucchini-Kichererbsen-Curry-Pfanne mit glutenfreien Nussbrötchen
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Let’s gather everything we need for this delightful dish:
For the Curry:
- 2 medium zucchinis, diced – they add a lovely texture
- 1 can (15 oz) chickpeas, drained and rinsed – packed with protein!
- 1 onion, chopped – for a flavorful base
- 2 cloves garlic, minced – because garlic makes everything better
- 1 tablespoon ginger, grated – adds a nice zing
- 1 can (14 oz) coconut milk – for creaminess
- 1 tablespoon curry powder – the star of the show
- 1 teaspoon ground cumin – for that earthy flavor
- 1 teaspoon turmeric – it adds color and health benefits
- Salt and pepper to taste
- 2 tablespoons olive oil – for sautéing
- Fresh cilantro, for garnish – adds freshness
For the Gluten-Free Nut Buns:
- 1 cup almond flour – a great gluten-free base
- 1/2 cup ground walnuts – adds a lovely nutty flavor
- 1/4 cup flaxseed meal – for binding and nutrients
- 1 tablespoon baking powder – to help them rise
- 1/2 teaspoon salt – for flavor
- 2 eggs – for moisture and structure
- 1/4 cup water – to bring it all together
- 1 tablespoon olive oil – for richness
How to Make Cremige Zucchini-Kichererbsen-Curry-Pfanne mit glutenfreien Nussbrötchen
Ready to get cooking? Follow these steps for a delicious meal:
- Prepare the Curry:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Next, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Now, stir in the diced zucchinis and cook for about 5 minutes until they begin to soften.
- Add the chickpeas, coconut milk, curry powder, cumin, turmeric, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed.
- Make the Gluten-Free Nut Buns:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, ground walnuts, flaxseed meal, baking powder, and salt.
- In a separate bowl, whisk together the eggs, water, and olive oil. Combine the wet and dry ingredients, mixing until a dough forms.
- Shape the dough into small buns and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Serve:
- Ladle the creamy zucchini chickpea curry into bowls and garnish with fresh cilantro.
- Serve with the gluten-free nut buns on the side. Enjoy!
Substitutions & Additions
If you want to get creative, here are some ideas:
- Swap zucchini for other vegetables like bell peppers or spinach for added nutrition.
- Use different beans like black beans or lentils if chickpeas aren’t your thing.
- Add a pinch of red pepper flakes for a spicy kick!
Tips for Success
To ensure your dish turns out perfectly, keep these tips in mind:
- Don’t rush the sautéing process; the flavors develop beautifully with a little patience.
- Taste as you go! Adjust the seasoning to your liking.
- If you want to prep ahead, chop your veggies the night before and store them in the fridge.
How to Store Cremige Zucchini-Kichererbsen-Curry-Pfanne mit glutenfreien Nussbrötchen
If you have leftovers (which I doubt you will because it’s so good!), here’s how to store them:
- Store the curry in an airtight container in the fridge for up to 3 days.
- The nut buns can be kept in a separate container and will last for about a week.
- You can also freeze the curry for up to 2 months. Just thaw it overnight in the fridge before reheating.
FAQs
Can I make this curry vegan? Yes! Just omit the eggs from the nut buns, and they will still turn out delicious.
What can I serve with this curry? It pairs wonderfully with rice or quinoa if you want something heartier.
Can I use fresh chickpeas instead of canned? Absolutely! Just cook them until tender before adding them to the curry.
For more delicious recipes, check out Zucchini Quiche or Oven Roasted Pumpkin for treats you will love!
Happy cooking, and don’t forget to share your creations! If you love what you see, follow me on Pinterest for more inspiration!
Cremige Zucchini-Kichererbsen-Curry-Pfanne mit glutenfreien Nussbrötchen
There’s something so comforting about a warm bowl of curry that takes you back to cozy evenings spent with loved ones. Today, I’m excited to share a recipe that’s not just a treat for your taste buds but also incredibly easy to whip up! This creamy zucchini chickpea curry paired with gluten-free nut buns is a dish that will surely become a favorite in your home.
Ingredients
Equipment
Method
- Step 1: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Step 2: Next, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Step 3: Now, stir in the diced zucchinis and cook for about 5 minutes until they begin to soften.
- Step 4: Add the chickpeas, coconut milk, curry powder, cumin, turmeric, salt, and pepper. Stir well to combine.
- Step 5: Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed.
- Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 7: In a bowl, mix together almond flour, ground walnuts, flaxseed meal, baking powder, and salt.
- Step 8: In a separate bowl, whisk together the eggs, water, and olive oil. Combine the wet and dry ingredients, mixing until a dough forms.
- Step 9: Shape the dough into small buns and place them on the prepared baking sheet.
- Step 10: Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Step 11: Ladle the creamy zucchini chickpea curry into bowls and garnish with fresh cilantro.
- Step 12: Serve with the gluten-free nut buns on the side. Enjoy!
Notes
Store the curry in an airtight container in the fridge for up to 3 days. The nut buns can be kept in a separate container and will last for about a week.