Description

A flavorful and satisfying vegan curry made with tender zucchini, protein-rich chickpeas, and aromatic spices, all baked to perfection and simmered in a coconut tomato sauce.

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)

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Instructions

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.

Notes

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).

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baked
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 8g
Sodium: 500mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg