Zucchini and Chickpea Curry

Zucchini and Chickpea Curry


2 people made this

This Indian vegetarian chickpea and zucchini curry (Dudhi Chana) is made quickly in the pressure cooker. The spices are added last so their taste stays strong and fresh.


Serves: 6 

  • 3 medium zucchini or same amount of button squash, cut into cubes
  • 1/2 cup (90g) dry chickpeas
  • 1 teaspoon ground turmeric
  • 3 cups (750ml) water
  • 2 tablespoons vegetable oil
  • 3 teaspoons chilli flakes
  • 1 teaspoon cumin seeds
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 pinch salt to taste
  • 1 teaspoon white sugar

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Combine the zucchini or squash, dry chickpeas, turmeric and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
  2. Heat the oil in a large saucepan. Fry the chilli flakes and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Add the zucchini and chickpea mixture, sugar and salt to the saucepan; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

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