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Spicy Baked Zucchini Chickpea Curry Recipe

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5 from 60 reviews

A flavorful and spicy baked zucchini chickpea curry combining tender roasted zucchini with aromatic Indian spices, creamy coconut milk, and hearty chickpeas for a comforting vegetarian meal.

Ingredients

For the Zucchini

  • 2 teaspoons oil
  • 1 cup chopped onion
  • 1 medium zucchini, sliced into 1/4” slices or cubes
  • 2 teaspoons hot sauce
  • 1 tablespoon sambal oelek, or other Asian chili garlic sauce, use less for less heat and less chili sauce flavor

For the Spices

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 1/4 teaspoon salt

For the Rest of the Curry

  • 2 tablespoons ginger garlic paste, or use 5 cloves of minced garlic and 1” of ginger, minced
  • 8 ounces canned tomato puree, or use 2 tablespoons tomato paste
  • 15 ounce can full fat coconut milk, or 1.5 cups thick non dairy milk
  • 1/2 teaspoon salt
  • 15 ounce can chickpeas, drained or 1 1/2 cups cooked chickpeas
  • 1/2 cup frozen spinach, or more, to taste, or use chopped, well-packed spinach
  • cilantro and lime juice, for garnish

Instructions

  1. Preheat and prepare zucchini: Preheat the oven to 400° F (205° C). Grease a 9×12” baking dish with oil, then add the chopped onion, sliced or cubed zucchini, hot sauce, and sambal oelek. Toss well to coat.
  2. Add spices and bake: Mix ground coriander, ground cumin, garam masala, and 1/4 teaspoon salt in a small bowl. Sprinkle evenly over the zucchini mixture in the baking dish and spread it out evenly. Bake for 14 minutes or until onions are translucent.
  3. Add remaining ingredients and bake again: Remove from oven and stir in the ginger garlic paste and tomato puree. Add coconut milk, 1/2 teaspoon salt, chickpeas, and spinach. Mix well and even the surface with a spatula. Return to the oven and bake for 25 minutes, until the curry sauce is boiling evenly and thickening slightly.
  4. Garnish and serve: Remove from oven and garnish with fresh cilantro and a squeeze of lime juice. If the curry isn’t thick enough, stir in a few tablespoons of non-dairy yogurt or nut butter while hot. Serve warm with toasted sourdough, garlic bread, naan, flatbread, rice, or roasted vegetables.

Notes

  • Adjust the amount of sambal oelek or hot sauce based on your preferred spice level.
  • For thicker curry, mix in non-dairy yogurt or nut butter at the end.
  • You can substitute fresh spinach if frozen is unavailable; just chop well.
  • This curry pairs well with various breads or rice for a complete meal.
  • Leftovers keep well refrigerated for up to 3 days and taste great reheated.

Find it online: https://freshfromkitchen.com/spicy-baked-zucchini-chickpea-curry-recipe/