This Spicy Baked Zucchini Chickpea Curry is a delightful dish that combines the warmth of Indian spices with healthy ingredients. Perfect for a weeknight dinner or a cozy gathering, this one-pan recipe allows you to enjoy rich flavors with minimal cleanup. Packed with protein from chickpeas and the goodness of zucchini, it’s not just nutritious but also incredibly satisfying.
Why You’ll Love This Recipe
- Simple Preparation: This dish requires minimal effort and only two main steps, making it perfect for busy weeknights.
- Flavorful: The mix of spices creates a deliciously aromatic curry that will tantalize your taste buds.
- Healthy Ingredients: Loaded with vegetables and legumes, this curry is both nourishing and filling.
- Versatile Serving Options: Enjoy it with naan, rice, or even as a standalone dish for a hearty meal.
- Customizable Heat Level: Adjust the spice levels easily by modifying the amount of hot sauce or chili paste.
Tools and Preparation
To make your cooking process smooth, having the right tools on hand is essential. Here are some key items you’ll need to prepare this delicious curry.
Essential Tools and Equipment
- Baking dish (9×12”)
- Mixing bowl
- Spatula
- Measuring spoons
- Knife and cutting board
Importance of Each Tool
- Baking dish: A good-sized baking dish ensures even cooking for your curry ingredients.
- Mixing bowl: Helps in combining spices and ingredients effectively before baking.
- Spatula: Useful for mixing the ingredients thoroughly and serving the finished dish.
Ingredients
This Indian-spiced zucchini chickpea curry all bakes in a single pan! It’s a super easy, 2-step recipe that’s packed with amazing curry flavors.
Vegetables and Aromatics
- 2 teaspoons oil
- 1 cup chopped onion
- 1 medium zucchini (sliced into 1/4” slices or cubes)
Spices and Sauces
- 2 teaspoons hot sauce
- 1 tablespoon sambal oelek (or other Asian chili garlic sauce)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 to 2 teaspoons garam masala
- 1/4 teaspoon salt
Other Ingredients
- 2 tablespoons ginger garlic paste (or use 5 cloves of minced garlic and 1” of ginger, minced)
- 8 ounces canned tomato puree (or use 2 tablespoons tomato paste)
- 15 ounce can full fat coconut milk (or 1.5 cups thick non dairy milk)
- 1/2 teaspoon salt
- 15 ounce can chickpeas (drained or 1 1/2 cups cooked chickpeas)
- 1/2 cup frozen spinach (or more, to taste)
- cilantro and lime juice (for garnish)
How to Make Spicy Baked Zucchini Chickpea Curry
Step 1: Preheat the Oven
Preheat your oven to 400° F (205° C). Grease your baking dish with oil. In the prepared dish, add chopped onion, zucchini, hot sauce, and sambal oelek. Toss everything well.
Step 2: Add Spices
In a small bowl, mix together all the spices—ground coriander, ground cumin, garam masala, and salt. Sprinkle this spice mix over the zucchini mixture in the baking dish evenly.
Step 3: Bake Initial Mixture
Bake in the oven for about 10 to 14 minutes until onions are translucent.
Step 4: Combine Remaining Ingredients
Remove the baking dish from the oven. Stir in ginger garlic paste and tomato puree. Then add coconut milk, chickpeas, spinach, and another pinch of salt. Mix everything well using a spatula.
Step 5: Final Bake
Return the baking dish to the oven. Bake for an additional 20 to 25 minutes until the sauce is bubbling and slightly thickened. Keep an eye on it; it may take up to 30 minutes depending on your oven.
Step 6: Garnish and Serve
Once done, remove from oven. Garnish with fresh cilantro and lime juice before serving. If you prefer a thicker curry, stir in some non-dairy yogurt or nut butter while still hot.
This Spicy Baked Zucchini Chickpea Curry serves four people and pairs wonderfully with toasted sourdough bread or rice! Enjoy this flavorful meal that’s sure to please everyone at your table!
How to Serve Spicy Baked Zucchini Chickpea Curry
Serving Spicy Baked Zucchini Chickpea Curry can elevate your dining experience. This dish is versatile and pairs well with various accompaniments that enhance its flavors.
With Bread
- Naan – Soft, pillowy naan is perfect for scooping up the curry and adds a delightful texture.
- Garlic Bread – The buttery garlic flavor complements the spices in the curry beautifully.
- Sourdough – Toasted sourdough offers a crunchy contrast to the creamy chickpea curry.
Over Rice
- Basmati Rice – The fragrant rice absorbs the rich sauce, making every bite delicious.
- Quinoa – A nutritious alternative, quinoa adds a nutty flavor that pairs well with the curry.
- Coconut Rice – Infused with coconut milk, this rice enhances the tropical notes of the dish.
With Salad
- Cucumber Salad – A refreshing cucumber salad balances the heat of the curry and adds crunch.
- Greens Salad – A simple greens salad with lemon vinaigrette can lighten the meal.
How to Perfect Spicy Baked Zucchini Chickpea Curry
To ensure your Spicy Baked Zucchini Chickpea Curry turns out great every time, consider these helpful tips:
- Use fresh spices – Freshly ground spices give more flavor than pre-ground ones, enhancing your curry’s taste.
- Adjust spice levels – If you prefer milder dishes, reduce the hot sauce or sambal oelek according to your taste.
- Thicken as desired – For a creamier texture, mix in non-dairy yogurt or nut butter while still hot.
- Choose ripe zucchini – Select firm zucchinis for maximum flavor and texture in your curry.
- Experiment with greens – Feel free to substitute frozen spinach with other leafy greens like kale or Swiss chard for variety.
- Garnish generously – Fresh cilantro and lime juice brighten up the dish and enhance its flavors.
Best Side Dishes for Spicy Baked Zucchini Chickpea Curry
Completing your meal with side dishes can make it even more enjoyable. Here are some excellent options to serve alongside your spicy curry:
- Raita – A cooling yogurt-based condiment that soothes spicy dishes; simply mix yogurt with diced cucumber and mint.
- Chickpea Salad – Add protein with a light chickpea salad tossed in olive oil and lemon; it’s refreshing and nutritious.
- Roasted Vegetables – Seasoned roasted veggies add depth and complement the flavors of the curry nicely; try carrots and bell peppers!
- Poppadoms – These crispy lentil wafers are perfect for snacking alongside your meal; they add crunch and texture.
- Pickled Onions – Tangy pickled onions provide a zesty kick that enhances each bite of curry; quick-pickle them for best results!
- Steamed Broccoli – Lightly steamed broccoli is a healthy side that adds color and nutrients to your plate; drizzle with lemon juice for extra flavor.
Common Mistakes to Avoid
When making Spicy Baked Zucchini Chickpea Curry, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.
- Skipping the spice mix: Not mixing the spices separately can lead to uneven flavor distribution. Always mix them in a small bowl first for balanced seasoning.
- Underestimating baking time: If you rush the baking process, your vegetables may not soften properly. Ensure they bake until onions are translucent before adding other ingredients.
- Ignoring ingredient freshness: Using stale spices or old canned goods can dull the flavors. Check expiration dates and use fresh ingredients for a vibrant dish.
- Overcrowding the pan: Stuffing too many ingredients into one baking dish can lead to uneven cooking. Stick to the recommended amounts and use multiple dishes if needed.
- Neglecting garnishes: Skipping cilantro and lime juice reduces the final flavor profile. Don’t forget these fresh toppings, as they add brightness to your curry.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep it in the fridge for up to 4 days.
Freezing Spicy Baked Zucchini Chickpea Curry
- Use freezer-safe containers or bags.
- Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating Spicy Baked Zucchini Chickpea Curry
- Oven: Preheat to 350°F (175°C) and heat for about 20 minutes until warm.
- Microwave: Heat on high for 2-3 minutes, stirring halfway through for even heating.
- Stovetop: Warm over medium heat in a pan, stirring frequently until heated through.
Frequently Asked Questions
Here are some common queries about making Spicy Baked Zucchini Chickpea Curry.
Can I make this curry spicier?
Yes! You can increase the amount of hot sauce or sambal oelek according to your heat preference.
What can I substitute for coconut milk?
You can use thick non-dairy milk or regular milk as alternatives, but coconut milk adds a unique creaminess.
How do I know when my curry is done?
The curry is ready when it’s bubbling evenly and has thickened slightly. The veggies should be tender but not mushy.
Can I add other vegetables?
Absolutely! Feel free to add bell peppers, carrots, or any other veggies you enjoy.
Final Thoughts
This Spicy Baked Zucchini Chickpea Curry is not just delicious; it’s also versatile! You can customize it with different spices or vegetables based on what you have at home. Whether served with rice or flatbread, this dish is sure to satisfy your cravings. Give it a try and enjoy a delightful meal!
Spicy Baked Zucchini Chickpea Curry
Spicy Baked Zucchini Chickpea Curry is a vibrant and hearty dish that brings the warmth of Indian spices into your kitchen with minimal fuss. This one-pan recipe is perfect for busy weeknights or cozy gatherings, offering a delightful blend of flavors and textures. With protein-packed chickpeas and fresh zucchini, it’s not only nourishing but also incredibly satisfying. The aromatic spices create a rich curry experience that can be easily customized to suit your heat preference. Serve it alongside warm naan or fluffy rice, and enjoy a comforting meal that will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves four
- Category: Main
- Method: Baking
- Cuisine: Indian
Ingredients
- 2 teaspoons oil
- 1 cup chopped onion
- 1 medium zucchini, sliced
- 2 tablespoons ginger garlic paste
- 15-ounce can chickpeas, drained
- 8 ounces canned tomato puree
- 15-ounce can coconut milk
- 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
Instructions
- Preheat your oven to 400°F (205°C) and grease a baking dish with oil.
- In the dish, combine chopped onion, zucchini, hot sauce, and sambal oelek. Toss well.
- In a bowl, mix spices and sprinkle over the vegetable mixture.
- Bake for 10-14 minutes until onions are translucent.
- Stir in ginger garlic paste, tomato puree, coconut milk, chickpeas, and spinach.
- Return to the oven and bake for an additional 20-25 minutes until bubbling.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
