Spicy Baked Zucchini Chickpea Curry
Indulge in the vibrant flavors of Spicy Baked Zucchini Chickpea Curry, a delightful vegan dish that combines tender zucchini and hearty chickpeas in a creamy coconut milk sauce. Infused with aromatic spices, this curry is sure to enchant your taste buds and impress your guests. Perfect for weeknight dinners or special occasions, it’s both nutritious and satisfying. Serve it over fluffy rice or with warm naan to experience a comforting meal that bursts with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon red chili flakes (adjust to taste)
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and grated ginger; cook until fragrant.
- Stir in the chickpeas, coconut milk, curry powder, cumin, red chili flakes, and salt. Let simmer for about 5 minutes.
- Fold in the sliced zucchini until evenly coated with the sauce.
- Transfer the mixture to the prepared baking dish and spread evenly. Bake for 25 minutes or until zucchini is tender and slightly caramelized.
- Serve hot over rice or quinoa, garnished with fresh cilantro or lime wedges.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg