Why You’ll Love This Recipe

This Spicy Baked Zucchini Chickpea Curry is a deliciously flavorful and satisfying dish perfect for anyone craving a warm, hearty meal with a touch of heat. Packed with tender zucchini, protein-rich chickpeas, and aromatic spices, it’s a great way to enjoy a meatless meal that doesn’t skimp on taste. The curry is baked to perfection, allowing all the ingredients to blend together, creating a rich and comforting flavor profile.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers on all fronts. It’s naturally vegan, gluten-free, and loaded with nutrients. The spices add just the right amount of kick, making this dish a bold yet balanced delight!

Spicy Baked Zucchini Chickpea Curry

Ingredients

2 medium zucchinis, sliced
1 can (15 oz) chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp curry powder
1 tsp ground cumin
1 tsp turmeric powder
1 tsp smoked paprika
1/2 tsp chili flakes (adjust to preference)
1 tbsp olive oil
1 can (14 oz) diced tomatoes
1/2 cup coconut milk
Salt and pepper to taste
Fresh cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).
In a large bowl, combine the zucchini slices, chickpeas, chopped onion, minced garlic, and grated ginger.
Add the curry powder, cumin, turmeric, smoked paprika, and chili flakes. Drizzle with olive oil and toss to coat everything evenly.
Spread the mixture onto a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through, until the zucchini is tender and the chickpeas are slightly crispy.
While the zucchini and chickpeas are roasting, heat a medium-sized pot over medium heat and add the diced tomatoes and coconut milk. Stir to combine and bring to a simmer.
Once the zucchini and chickpeas are done, remove them from the oven and carefully stir them into the tomato-coconut mixture.
Simmer for an additional 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Garnish with fresh cilantro, if desired, and serve hot with rice or flatbread.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Add More Vegetables: You can easily add other veggies like bell peppers, sweet potatoes, or spinach for a more vibrant dish.
Spice Level: Adjust the chili flakes to suit your taste. For a milder version, reduce the amount of chili or omit it altogether.
Protein Boost: If you want a heartier meal, add some cooked chicken or tofu for extra protein.
Coconut Milk Substitution: If you don’t have coconut milk, you can substitute it with heavy cream or a non-dairy milk of your choice (though the flavor may differ slightly).

Storage/Reheating

Storage: Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pot over low heat, adding a little water or coconut milk to loosen the sauce if needed. You can also reheat it in the microwave for 1-2 minutes, stirring halfway through.

FAQs

1. Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini, though it may release more moisture during baking. Be sure to drain any excess liquid before adding it to the curry.

2. Can I make this curry ahead of time?

Yes, this curry actually tastes better the next day as the flavors have more time to develop. You can prepare it ahead and store it in the fridge for up to 3 days.

3. Can I use chickpeas from dry beans instead of canned?

Yes, just make sure to cook the chickpeas before using them in the recipe. About 1 cup of dried chickpeas should yield 1 can of cooked chickpeas.

4. Can I make this dish spicier?

Absolutely! If you prefer a spicier curry, you can add more chili flakes, some fresh chopped green chilies, or even a dash of cayenne pepper.

5. Can I make this curry in a slow cooker?

Yes, you can. After preparing the zucchini and chickpea mixture, place everything in a slow cooker and cook on low for 4-6 hours. Stir in the coconut milk during the last hour of cooking.

6. What can I serve with this curry?

This curry pairs well with rice (white, brown, or jasmine), naan bread, or even quinoa. You can also enjoy it with a side of steamed vegetables for a lighter meal.

7. Is this recipe suitable for a vegan diet?

Yes, this recipe is vegan as it contains no animal products, making it perfect for anyone following a plant-based diet.

8. How can I thicken the curry?

If you’d like a thicker curry, you can simmer it uncovered for a bit longer to reduce the sauce. Alternatively, you can blend a small portion of the curry and return it to the pot for added creaminess.

9. Can I freeze this curry?

Yes, you can freeze the curry. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw it overnight in the fridge and warm it in a pot over low heat.

10. What other spices can I add to this curry?

You can experiment with spices like garam masala, coriander, or a pinch of cinnamon for added depth. Feel free to adjust the spice blend to your preference!

Conclusion

This Spicy Baked Zucchini Chickpea Curry is a flavorful and nourishing dish that’s easy to prepare and sure to satisfy your taste buds. With its warm spices and hearty ingredients, it makes for a fantastic weeknight dinner or a meal for any occasion. Whether you follow a vegan diet or simply love vibrant flavors, this curry is bound to become a favorite in your recipe rotation!