Spicy Baked Zucchini Chickpea Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
284 kcal
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Course
Main Course, Dinner
Spicy Baked Zucchini Chickpea Curry
Description
The recipe begins by coating zucchini and onion in neutral oil, hot sauce, sambal oelek, and spices including coriander, cumin, garam masala, and salt. These are baked until onions turn translucent and the zucchini softens. Ginger garlic paste and tomato puree are mixed in, then chickpeas, coconut milk, and spinach are added and baked further to thicken the sauce.
The result is a richly spiced yet creamy curry with tender vegetables and chickpeas, balanced by the heat of chili sauces and warmth from the spices. It is finished with fresh cilantro and lime juice for brightness and can be served alongside bread or rice.
The recipe includes stovetop and Instant Pot adaptations for convenience. On the stovetop, vegetables and spices are sautéed before simmering the curry; in an Instant Pot, ingredients are sautéed then pressure cooked briefly. Garnishing with yogurt or nut butter can adjust sauce thickness if desired. This dish excludes nuts, gluten, and soy ingredients.
Ingredients
For the Zucchini
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion chopped
- 1 zucchini sliced into 1/4” slices or cubes, medium
- 2 teaspoons hot sauce
- 1 tablespoon sambal oelek or other Asian chili garlic sauce, use less for less heat and less chili sauce flavor
For the Spices
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- 1 to 2 teaspoons garam masala
- 1/4 teaspoon salt
For the Rest of the Curry
- 2 tablespoons ginger garlic paste or use 5 cloves of minced garlic and 1” of ginger, minced
- 8 ounces tomato puree or use 2 tablespoons tomato paste, canned
- 15 ounce coconut milk or 1.5 cups thick non dairy milk, full fat, canned
- 1/2 teaspoon salt
- 15 ounce chickpeas drained or 1 1/2 cups cooked chickpeas, canned
- 1/2 cup spinach or more, to taste, or use chopped, well-packed spinach, frozen
- cilantro for garnish
- lime juice for garnish
Instructions
- Preheat the oven to 400° F (205° C). Use the oil to grease an 9x12” or similar-sized baking dish, and add the onion, zucchini, hot sauce, and sambal oelek, tossing well. Mix all the spices in a small bowl, and sprinkle all over the zucchini mixture, and then even out the onion and zucchini in the pan. Bake for 10 to 14 minutes.
- Remove the baking dish from the oven when the onions are translucent. Mix in the ginger garlic paste and tomato puree, then add in the rest of the ingredients (except garnish), and mix really well. Even it out with a spatula. Put the baking dish back in the oven to bake for 20 to 25 minutes, or until the sauce is boiling evenly and is thickening a little bit. Depending on your oven, this can take 30 minutes or so.
- Remove the baking dish from the oven, garnish with cilantro and lime juice. If the curry isn’t thick to your preference, mix in a few tablespoons of non dairy yogurt or nut butter while still hot. Serve with toasted sourdough, garlic bread, naan, flatbread or rice, Or with roasted veggies.
Notes
- You can cook this curry on the stovetop by sautéing vegetables and spices, then simmering with remaining ingredients until zucchini is tender.
- For Instant Pot, sauté veggies and spices first, then pressure cook with remaining ingredients for 2 minutes, and naturally release pressure.
- Adjust sauce thickness by stirring in non-dairy yogurt or nut butter while warm if desired.
- This curry is nut-free, gluten-free, and soy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 622mg | 26% |
| Potassium | 831mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 2721IU | 54% |
| Vitamin C | 24mg | 27% |
| Calcium | 155mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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