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Spicy Baked Zucchini Chickpea Curry Recipe

Spicy Baked Zucchini Chickpea Curry Recipe
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★★★★★

5.2 from 27 reviews

Spicy Baked Zucchini Chickpea Curry is a flavorful, comforting dish that combines tender zucchini, chickpeas, and warming spices baked to perfection with creamy coconut milk and tangy tomato puree. This easy-to-make curry is perfect for a hearty vegan meal served with bread or rice.

Ingredients

Scale

Vegetables and Aromatics

  • 1 cup chopped onion
  • 1 medium zucchini (sliced into 1/4” slices or cubes)
  • 2 tablespoons ginger garlic paste (or 5 cloves minced garlic and 1” minced ginger)
  • 1/2 cup frozen spinach (or more to taste, or use chopped fresh spinach)

Spices and Sauces

  • 2 teaspoons hot sauce
  • 1 tablespoon sambal oelek (reduce for less heat)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 to 2 teaspoons garam masala
  • 1/4 teaspoon salt (for spice mixture)
  • 1/2 teaspoon salt (added later)

Liquids and Pantry

  • 2 teaspoons oil
  • 8 ounces canned tomato puree (or 2 tablespoons tomato paste)
  • 15 ounce can full-fat coconut milk (or 1.5 cups thick non-dairy milk)
  • 15 ounce can chickpeas (drained, or 1 1/2 cups cooked chickpeas)

Garnish

  • Cilantro, chopped (for garnish)
  • Lime juice (for garnish)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 400° F (205° C). Grease a 9×12 inch or similar-sized baking dish with 2 teaspoons of oil to prevent sticking.
  2. Add and toss vegetables with spices: Add the chopped onion, sliced zucchini, hot sauce, and sambal oelek to the baking dish. Toss well to evenly coat the vegetables. In a small bowl, mix ground coriander, ground cumin, garam masala, and 1/4 teaspoon salt then sprinkle the spice mixture evenly over the veggies. Even out the vegetables in the pan for uniform cooking.
  3. Bake first round: Bake in the preheated oven for 10 to 14 minutes until onions become translucent and zucchini starts to soften.
  4. Add liquids and chickpeas: Remove the dish from the oven. Mix in the ginger garlic paste and tomato puree, then add the coconut milk, chickpeas, frozen spinach, and remaining 1/2 teaspoon salt. Stir everything thoroughly to combine and spread evenly in the dish.
  5. Bake again until sauce thickens: Return the baking dish to the oven and bake for 20 to 25 minutes or until the sauce is bubbling evenly and begins to thicken. Depending on your oven, this may take about 30 minutes total baking time.
  6. Garnish and serve: Remove from oven and garnish with fresh cilantro and a squeeze of lime juice to brighten flavors. If the curry isn’t thick enough, stir in a few tablespoons of non-dairy yogurt or nut butter while still hot. Serve warm with toasted sourdough, garlic bread, naan, flatbread, rice, or roasted veggies.

Notes

  • Adjust sambal oelek and hot sauce quantities to control spiciness.
  • Use full-fat coconut milk for creamier texture; thick non-dairy milk is a good substitute.
  • Frozen spinach can be replaced with fresh chopped spinach but be sure to adjust quantity and cooking time.
  • Serving with sourdough, naan, or rice makes for a complete meal.
  • Optional: Add nut butter or non-dairy yogurt for thicker, creamier curry.

Nutrition

Keywords: spicy chickpea curry, baked zucchini curry, vegan curry recipe, easy vegan curry, Indian-inspired baked curry

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