Description
This Spicy Baked Zucchini Chickpea Curry is a vibrant and comforting dish combining tender baked zucchini and chickpeas with a rich, fragrant coconut curry sauce. It is an easy-to-make, wholesome meal perfect for those seeking a flavorful vegetarian option with a bit of heat, finished with fresh cilantro and a squeeze of lemon for brightness.
Ingredients
Scale
Vegetables & Legumes
- 2 medium zucchinis, sliced into rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
Spices & Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Others
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- Fresh cilantro, chopped for garnish
- Lemon wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the zucchini and chickpeas.
- Toss the Vegetables and Spices: In a large mixing bowl, combine the zucchini rounds, drained chickpeas, curry powder, ground cumin, coriander, turmeric, cayenne pepper, salt, pepper, and olive oil. Toss everything together until the zucchini and chickpeas are evenly coated with the spices and oil.
- Bake the Zucchini and Chickpeas: Spread the seasoned zucchini and chickpeas in a single layer on a baking sheet. Place it in the preheated oven and bake for 20-25 minutes, or until the zucchini becomes tender and lightly browned, which enhances their flavor and texture.
- Sauté the Onions: While the zucchini and chickpeas bake, heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes, developing a mild sweetness and aroma.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger to the skillet and sauté for an additional 1-2 minutes until fragrant, which helps build a flavorful base for the curry sauce.
- Add Tomatoes and Coconut Milk: Pour the diced tomatoes and coconut milk into the skillet with the onion mixture. Bring the mixture to a gentle simmer to allow the flavors to meld and create a creamy, rich curry sauce.
- Combine Baked Zucchini and Chickpeas with Sauce: Add the baked zucchini and chickpeas into the skillet with the simmering curry sauce. Stir gently to combine and let it cook for another 5-10 minutes on low heat so the vegetables absorb the sauce’s flavor.
- Adjust Seasoning: Taste the curry and add more salt, pepper, or cayenne pepper as needed to adjust the seasoning to your preference.
- Serve: Serve the curry hot, garnished with freshly chopped cilantro and a squeeze of fresh lemon juice to brighten the flavors and add a fresh finish to the dish.
Notes
- You can adjust the cayenne pepper to your desired level of spiciness or omit it for a milder curry.
- This curry pairs well with steamed rice, naan bread, or quinoa for a complete meal.
- For a nuttier flavor, add a handful of toasted cashews or almonds as garnish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make it gluten-free and vegan, ensure your curry powder contains no gluten or animal-derived ingredients; this recipe is naturally vegan.
