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Spicy Baked Zucchini Chickpea Curry Recipe

Spicy Baked Zucchini Chickpea Curry Recipe
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★★★★★

4.8 from 12 reviews

This Spicy Baked Zucchini Chickpea Curry is a flavorful, hearty vegan dish that combines tender zucchini, protein-rich chickpeas, and a blend of aromatic spices baked to perfection in a creamy coconut tomato sauce. It’s an easy, oven-baked curry that is perfect for a healthy weeknight meal or casual dinner, garnished with fresh cilantro and a splash of lime juice for brightness.

Ingredients

Scale

Vegetables & Aromatics

  • 2 teaspoons oil
  • 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” ginger minced)
  • 1/2 cup frozen spinach (or more to taste, or use chopped fresh spinach)

Spices & Sauces

  • 2 teaspoons hot sauce
  • 1 tablespoon sambal oelek (Asian chili garlic sauce, adjust to heat preference)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 to 2 teaspoons garam masala
  • 1/4 teaspoon salt
  • 1/2 teaspoon salt

Liquids & Other

  • 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 (for garnish)
  • Lime juice (for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400° F (205° C). Lightly grease a 9×12” or similar-sized baking dish with the 2 teaspoons of oil. Add the chopped onion, sliced zucchini, 2 teaspoons hot sauce, and 1 tablespoon sambal oelek to the dish, then toss everything well to combine.
  2. Add Spices and Bake: In a small bowl, mix together 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 to 2 teaspoons garam masala, and 1/4 teaspoon salt. Sprinkle this spice mixture evenly over the zucchini mixture. Even out the mixture in the dish and bake for 10 to 14 minutes, or until the onions become translucent and the zucchini begins to soften.
  3. Incorporate Remaining Ingredients: Remove the baking dish from the oven. Stir in the 2 tablespoons ginger garlic paste and 8 ounces canned tomato puree. Then add the 15-ounce can of coconut milk, 1/2 teaspoon salt, chickpeas, and frozen spinach. Mix thoroughly to combine all ingredients evenly across the dish.
  4. Bake to Finish: Return the dish to the oven and bake for an additional 20 to 25 minutes, or until the sauce is hot, boiling evenly, and starting to thicken. The total cooking time in the oven can be around 30 minutes depending on your oven’s heat distribution.
  5. Garnish and Serve: Take the curry out of 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 it’s still hot. Serve warm alongside toasted sourdough, garlic bread, naan, flatbread, rice, or roasted vegetables for a complete meal.

Notes

  • Adjust sambal oelek and hot sauce quantities based on desired spiciness level.
  • Use fresh spinach if preferred, just chop well and pack tightly.
  • Non-dairy milk can be coconut, cashew, or almond milk for creaminess.
  • Adding non-dairy yogurt or nut butter helps thicken and enrich the curry.
  • This curry can be made in advance and reheated, flavors improve with time.
  • For gluten-free servings, pair with rice or gluten-free flatbreads.

Nutrition

Keywords: spicy zucchini curry, baked chickpea curry, vegan curry recipe, easy baked curry, coconut milk curry, healthy vegan dinner

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