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zucchini chickpea curry in the pan after baking
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5 from 34 votes

Spicy Baked Zucchini Chickpea Curry

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, Main, Main Course
Cuisine: African, Indian
Keyword: chickpea zucchini curry, zucchini chickpea curry
Servings: 4
Author: Vegan Richa

Ingredients

For the Zucchini

  • 2 teaspoons oil
  • 1 cup chopped onion
  • 1 medium zucchini sliced into 1/4” slices or cubes
  • 2 teaspoons hot sauce
  • 1 tablespoon sambal oelek or other Asian chili garlic sauce, use less for less heat and less chili sauce flavor

For the Spices

For the Rest of the Curry

  • 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, or use chopped, well-packed spinach
  • cilantro and lime juice for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 400° F (205° C). Use the oil to grease an 9x12” or similar-sized baking dish, and add the onion, zucchini, hot sauce, and sambal oelek, tossing well. Mix all the spices in a small bowl, and sprinkle all over the zucchini mixture, and then even out the onion and zucchini in the pan. Bake for 10 to 14 minutes.
  • Remove the baking dish from the oven when the onions are translucent. Mix in the ginger garlic paste and tomato puree, then add in the rest of the ingredients (except garnish), and mix really well. Even it out with a spatula.  Put the baking dish back in the oven to bake for 20 to 25 minutes, or until the sauce is boiling evenly and is thickening a little bit. Depending on your oven, this can take 30 minutes or so.
  • Remove the baking dish from the oven, garnish with cilantro and lime juice. If the curry isn’t thick to your preference, mix in a few tablespoons of non dairy yogurt or nut butter while still hot. Serve with toasted sourdough, garlic bread, naan, flatbread or rice, Or with roasted veggies.

Video

Notes

To make this on the stovetop, follow the first step of cooking the onion and zucchini with the hot sauce and the spices over medium heat for 7 to 9 minutes, then add the rest of the ingredients, partially cover, and simmer for 15 to 20 minutes, or until the zucchini is cooked to preference. Garnish and serve. 
To cook this in the Instant Pot, add the onion and the spices to the Instant Pot, and sauté for 3 minutes or so, then add in the rest of the ingredients. Mix really well, close the lid, and cook at high pressure for 2 minutes, then let the pressure release naturally for 5 minutes. Then, open the lid, and garnish and serve
This recipe is nut-free, gluten-free, and soy-free.

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 622mg | Potassium: 831mg | Fiber: 11g | Sugar: 14g | Vitamin A: 2721IU | Vitamin C: 24mg | Calcium: 155mg | Iron: 5mg