Description
This Spicy Baked Zucchini Chickpea Curry offers a delightful blend of tender baked zucchini and protein-rich chickpeas simmered in a fragrant coconut tomato curry sauce. Enhanced with a variety of warm spices, this dish is a perfect vegetarian and gluten-free meal that balances heat and creaminess with fresh cilantro and a hint of lemon.
Ingredients
Scale
Main Ingredients
- 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
- 1 can (14 oz) coconut milk
Spices and 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
Other
- 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.
- Mix Vegetables and Spices: In a large mixing bowl, combine the zucchini rounds, chickpeas, curry powder, cumin, coriander, turmeric, cayenne pepper, salt, pepper, and olive oil. Toss well to ensure everything is evenly coated with the spices.
- Bake the Zucchini and Chickpeas: Spread the mixture evenly on a baking sheet and bake for 20-25 minutes until the zucchini is tender and has a slight golden brown color.
- Sauté Onions: While baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes.
- Add Garlic and Ginger: Add minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant, enhancing the base flavors.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer to develop the curry sauce.
- Combine Baked Vegetables with Sauce: Add the baked zucchini and chickpeas into the skillet. Stir everything together and let it simmer for 5-10 minutes to meld the flavors.
- Adjust Seasoning: Taste the curry and adjust seasoning with additional salt, pepper, or cayenne pepper according to your preferred spice level.
- Serve and Garnish: Serve the curry hot, garnished with fresh cilantro and a squeeze of lemon wedges for brightness and freshness.
Notes
- Adjust cayenne pepper according to your preferred heat level.
- For a thicker curry sauce, simmer the mixture longer to reduce liquid.
- Serve with steamed basmati rice or warm naan for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This recipe is naturally gluten-free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
