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Spicy Baked Zucchini Chickpea Curry Recipe

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This Spicy Baked Zucchini Chickpea Curry is a hearty, flavorful vegetarian dish combining tender zucchini, protein-rich chickpeas, and aromatic spices baked to perfection with a creamy coconut milk base. Perfect for a comforting weeknight dinner, this recipe uses baking to meld bold spices and fresh ingredients into an easy, one-dish curry with vibrant taste and warm heat.

Ingredients

Vegetables & Aromatics

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

Spices & Sauces

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

Other Ingredients

  • 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)

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 400°F (205°C). Grease a 9×12-inch or similarly sized baking dish with 2 teaspoons of oil. In this dish, combine the chopped onion, sliced zucchini, hot sauce, and sambal oelek, tossing well to coat everything evenly.
  2. Add spices and bake first stage: Mix ground coriander, ground cumin, garam masala, and 1/4 teaspoon salt in a small bowl. Sprinkle this spice mixture evenly over the vegetables in the baking dish and spread the mixture out evenly. Bake in the preheated oven for 10 to 14 minutes until the onions become translucent and the vegetables start to soften.
  3. Add remaining ingredients and continue baking: Remove the baking dish from the oven. Stir in the ginger garlic paste and tomato puree thoroughly. Then add the chickpeas, coconut milk, frozen spinach, and 1/2 teaspoon salt; mix everything well to combine evenly. Use a spatula to even out the mixture in the dish. Return to the oven and bake for another 20 to 25 minutes, or until the sauce is bubbling evenly and starts to thicken slightly. Depending on your oven, this second baking may take up to 30 minutes.
  4. Finish and serve: Remove the dish from the oven. Garnish the curry with fresh cilantro and a squeeze of lime juice. If the curry isn’t thick enough to your liking, stir in a few tablespoons of non-dairy yogurt or nut butter while still hot. Serve warm with toasted sourdough bread, garlic bread, naan, flatbread, rice, or roasted vegetables.

Notes

  • Adjust the sambal oelek and hot sauce amount to control the heat level in the curry.
  • Using canned coconut milk adds creaminess; alternatively, thick non-dairy milk works for a lighter version.
  • Add frozen spinach gradually and to taste, or substitute with fresh chopped spinach.
  • This dish pairs wonderfully with various breads or rice for a complete meal.
  • To thicken the curry further, non-dairy yogurt or nut butter can be stirred in at the end.

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