Spicy Baked Zucchini Chickpea Curry

This Indian-spiced zucchini chickpea curry all bakes in a single pan! It’s an excellent straightforward, 2-step recipe that’s filled with wonderful curry flavors.

Zucchini season is upon us and this tremendous fast, one pan chickpea zucchini curry is ideal to make use of it up! We simply add every little thing to the baking pan and bake for a scrumptious curry you could serve with rice, flatbread, naan, or sourdough. The zucchini will get roasted then cooked with the sauce. The gradual roasting within the oven provides a lot taste. This fast, hands-free recipe doesn’t require standing round sautéing. It’s a two baking step course of that’s nearly like a dump-and-done recipe.

I take advantage of a mixture of sambal oelek ( Asian chili garlic sauce), scorching sauce and garam masala for the deep taste within the curry. To make the curry, you first bake the aromatics with the zucchini, spices, scorching sauce, and sambal oelek. This primary spherical of baking provides this scrumptious, caramelized, spicy warmth to the curry’s completed taste profile that makes it stand out from different chickpea curries. It’s also possible to add no matter different seasonal veggies of alternative as an alternative of the zucchini, like pumpkin, butternut squash, candy potato, fennel, root veggies and so forth. This caramelized base is scrumptious added to different curries, as properly.

Then, you add the remaining curry substances, give every little thing a stir, and bake till the sauce is bubbly, thick, and fragrant. That’s it!

This curry is tremendous fast and straightforward within the oven, however for those who’d fairly make it on the stovetop or within the Immediate Pot, I’ve these instructions included within the recipe card for you.

Why You’ll Love Zucchini Chickpea Curry

• straightforward, fast, 1-pan dinner
• hands-off recipe – nearly a dump-and-done!
• savory, caramelized onion-zucchini-spices base offers the sauce a tremendous taste!
• naturally gluten-free, soy-free, and nut-free

Elements and Substitutions

• oil – To grease the baking dish.
• onion – Provides a lot wonderful umami to this curry! Use extra zucchini to substitute
• zucchini – That is your veggie, and you need to use different veggies as an alternative, like winter squash, summer time squash, , root veggies, mushroom, fennel and so forth .
• scorching sauce and sambal oelek – Add moisture and warmth to the veggies. Omit to scale back warmth.
• floor spices – Coriander, cumin, garam masala, and salt season this curry. Use curry powder or Berbere, Babarat or Cajun blends for variation
• ginger garlic paste – Provides extra umami and warmth to the curry! Use minced for those who don’t have paste
• tomato puree – For umami and coloration. You need to use tomato paste as an alternative, if wanted.
• coconut milk – Makes the curry creamy. Full-fat coconut milk is right. For coconut free, use different thick non dairy milk resembling cashew milk
• chickpeas – In your protein. You need to use white beans or tofu as an alternative, for those who like.
• spinach – Use recent or frozen spinach.
• garnishes – High your chickpea zucchini curry with cilantro and lime juice.

Methods to Make Chickpea Zucchini Curry

Preheat the oven to 400° F (205° C). Use the oil to grease an 9×11” or similar-sized baking dish, and add the onion, zucchini, scorching sauce, and sambal oelek, tossing properly. Combine all of the spices in a small bowl, and sprinkle everywhere in the zucchini combination, after which unfold the onion and zucchini within the pan. Bake for 10 to 14 minutes.

Take away the baking dish from the oven when the onions are translucent, and blend within the ginger garlic paste and tomato puree.

Then add within the remainder of the substances (besides garnish), and blend rather well. Even it out with a spatula. 

Put the baking dish again within the oven to bake for 20 to 25 minutes, or till the sauce is boiling evenly and is thickening somewhat bit. Relying in your oven, this may take half-hour or so. Take away the baking dish from the oven, garnish with cilantro and lime juice. If the curry isn’t thick to your desire, combine in a couple of tablespoons of non dairy yogurt or nut butter whereas nonetheless scorching. serve with toasted sourdough, garlic bread, naan, flatbread or rice.

What to Serve with Zucchini and Chickpea Curry

This curry is nice served with naan, flatbread, rice, garlic bread or make a bowl with roasted veggies or baked potato.