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Spicy Baked Zucchini Chickpea Curry

Savory Spicy Baked Zucchini Chickpea Curry You'll Crave

This Spicy Baked Zucchini Chickpea Curry is a cozy, vegan dish that’s flavorful and satisfying—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Oil Greases the baking dish
  • 1 cup Chopped onion Provides umami flavor; substitute with extra zucchini for a veggie boost
  • 2 medium Zucchini The star of the dish; swap with seasonal veggies if desired
  • 1 tablespoon Hot sauce Adds moisture and a kick of heat; adjust to taste
  • 1 tablespoon Sambal oelek Chili garlic sauce; use sparingly for milder spice
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin Essential for that authentic Indian taste
  • 1 teaspoon Garam masala Fragrant blend of spices; adjust according to taste
  • 1 teaspoon Salt Elevates all flavors
  • 1 tablespoon Ginger garlic paste Offers a robust flavor base; can use freshly minced if preferred
  • 1 cup Tomato puree Adds acidity and richness
  • 1 can Full fat coconut milk Gives the curry a luxurious creaminess
  • 1 can Chickpeas Packed with protein; can be replaced with white beans or tofu
  • 1 cup Frozen spinach Boosts nutrition; fresh spinach is a good alternative
For the Garnish
  • 1/4 cup Cilantro Adds freshness
  • 2 tablespoons Lime juice Brightens with a zesty finish

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (205°C) to ensure even cooking.
  2. In a large bowl, mix oil, chopped onion, and diced zucchini with hot sauce and sambal oelek. Transfer to a greased baking dish.
  3. In a separate bowl, whisk ground coriander, cumin, and garam masala. Sprinkle over zucchini mixture and bake for 10 to 14 minutes.
  4. Stir in ginger garlic paste and tomato puree into the baked mixture.
  5. Fold in chickpeas, frozen spinach, and coconut milk, mixing well. Return to the oven to bake for another 20 to 25 minutes.
  6. Once baked, remove from oven and garnish with chopped cilantro and lime juice before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1500IUVitamin C: 35mgCalcium: 80mgIron: 3mg

Notes

This curry can be stored in the fridge for 4 days or frozen for up to 3 months. Reheat gently with extra coconut milk if needed.

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