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Spicy Baked Zucchini Chickpea Curry Recipe

Spicy Baked Zucchini Chickpea Curry Recipe
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★★★★★

4.8 from 10 reviews

A vibrant and spicy baked zucchini chickpea curry infused with aromatic Indian spices, creamy coconut milk, and a hint of heat from chili sauces. This hearty, flavorful dish is perfect for a healthy vegetarian dinner, packed with protein and fiber from chickpeas and fresh vegetables, all baked to perfection for a comforting meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 cup chopped onion
  • 1 medium zucchini (sliced into 1/4” slices or cubes)
  • 1/2 cup frozen spinach (or more, to taste, or use chopped, well-packed spinach)
  • 2 tablespoons ginger garlic paste (or use 5 cloves of minced garlic and 1” of ginger, minced)
  • Cilantro and lime juice (for garnish)

Spices and Sauces

  • 2 teaspoons hot sauce
  • 1 tablespoon sambal oelek (or other Asian chili garlic sauce, use less for less heat and less chili sauce flavor)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 to 2 teaspoons garam masala
  • 1/4 teaspoon salt (plus 1/2 teaspoon salt later)

Other Ingredients

  • 2 teaspoons oil
  • 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)
  • 15 ounce can chickpeas (drained or 1 1/2 cups cooked chickpeas)

Instructions

  1. Preheat and prepare: Preheat the oven to 400°F (205°C). Grease a 9×12-inch or similar-sized baking dish with the oil. Add chopped onion, sliced zucchini, hot sauce, and sambal oelek to the dish and toss well to coat.
  2. Add spices: In a small bowl, mix ground coriander, cumin, garam masala, and 1/4 teaspoon salt. Sprinkle this spice mixture evenly over the zucchini and onions. Spread the vegetables evenly in the pan and bake for 10 to 14 minutes until onions become translucent.
  3. Mix in remaining ingredients: Remove the baking dish from the oven. Add the ginger garlic paste and tomato puree to the dish and mix well. Then add coconut milk, chickpeas, frozen spinach, and 1/2 teaspoon salt. Stir everything thoroughly to combine evenly.
  4. Bake curry: Return the baking dish to the oven and bake for 20 to 25 minutes, or until the sauce is bubbling evenly and thickening slightly. Depending on oven heat, this may take up to 30 minutes total.
  5. Finish and serve: Remove the dish from the oven and garnish with fresh cilantro and a squeeze of lime juice. If you prefer a thicker curry, stir in a few tablespoons of non-dairy yogurt or nut butter while hot. Serve with toasted sourdough, garlic bread, naan, flatbread, rice, or roasted vegetables.

Notes

  • Adjust the amount of sambal oelek and hot sauce to control the heat level.
  • Use fresh spinach instead of frozen if preferred; just ensure it’s well packed and chopped.
  • For a vegan option, use non-dairy milk and yogurt.
  • Leftover curry tastes great reheated and can be stored in the fridge for up to 3 days.
  • Garam masala varies by brand, so start with less and add more to taste.

Nutrition

Keywords: spicy zucchini curry, baked chickpea curry, vegetarian curry, coconut milk curry, Indian spices, healthy dinner, chickpea recipe

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