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Spicy Baked Zucchini Chickpea Curry

Spicy Baked Zucchini Chickpea Curry
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Spicy Baked Zucchini Chickpea Curry is a vibrant and wholesome dish that brings together the rich flavors of Indian spices with nutritious ingredients. This easy one-pan recipe is perfect for any weeknight dinner or special gathering. The creamy coconut milk harmonizes beautifully with chickpeas and zucchini, creating a satisfying meal that’s both comforting and nourishing. Whether you serve it over rice, with naan, or alongside roasted vegetables, this curry is sure to impress with its delightful aroma and taste.

Ingredients

Scale
  • 2 teaspoons oil
  • 1 cup chopped onion
  • 1 medium zucchini (sliced)
  • 2 teaspoons hot sauce
  • 1 tablespoon sambal oelek
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 to 2 teaspoons garam masala
  • 1/4 teaspoon salt
  • 2 tablespoons ginger garlic paste
  • 8 ounces canned tomato puree
  • 15 ounce can full-fat coconut milk
  • 15 ounce can chickpeas (drained)
  • 1/2 cup frozen spinach
  • Fresh cilantro and lime juice for garnish

Instructions

  1. Preheat your oven to 400°F (205°C) and grease a baking dish. Combine chopped onion, sliced zucchini, hot sauce, and sambal oelek in the dish.
  2. In a separate bowl, mix ground coriander, cumin, garam masala, and salt. Sprinkle over the vegetable mixture and bake for 10–14 minutes until onions are translucent.
  3. Stir in ginger garlic paste and tomato puree. Add coconut milk, chickpeas, and spinach; mix well.
  4. Bake for an additional 20–25 minutes until bubbling and thickened.
  5. Garnish with cilantro and lime juice before serving.

Nutrition

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