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Creamy Zucchini Chickpea Curry Recipe with Gluten-Free Nut Buns

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dinner, Main Course
Cuisine: Gluten-Free, Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 2 medium zucchinis diced
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 can coconut milk 14 oz
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 2 tbsp olive oil for sautéing
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 tbsp baking powder to help them rise
  • 1/2 tsp salt for flavor
  • 1/4 cup water to bring it all together
  • 1 tbsp olive oil for richness

Equipment

  • Large Skillet
  • Baking Sheet
  • Mixing Bowls

Method
 

  1. Step 1: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Step 2: Next, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Step 3: Now, stir in the diced zucchinis and cook for about 5 minutes until they begin to soften.
  4. Step 4: Add the chickpeas, coconut milk, curry powder, cumin, turmeric, salt, and pepper. Stir well to combine.
  5. Step 5: Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed.
  6. Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Step 7: In a bowl, mix together almond flour, ground walnuts, flaxseed meal, baking powder, and salt.
  8. 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.
  9. Step 9: Shape the dough into small buns and place them on the prepared baking sheet.
  10. Step 10: Bake for 20-25 minutes, or until golden brown and firm to the touch.
  11. Step 11: Ladle the creamy zucchini chickpea curry into bowls and garnish with fresh cilantro.
  12. 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.