Description
This Spicy Baked Zucchini Chickpea Curry is a vibrant and flavorful vegetarian dish that combines tender baked zucchini and chickpeas with a rich, aromatic curry sauce made with coconut milk and warm spices. Perfect for a healthy, comforting meal, it offers a beautiful balance of heat, creaminess, and freshness, garnished with cilantro and a hint of lemon.
Ingredients
Scale
Vegetables and 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 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
Oils and Others
- 2 tablespoons olive oil
- 1 can (14 oz) coconut milk
- 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 chickpea mixture.
- Toss zucchini and chickpeas with spices: In a large mixing bowl, combine the sliced zucchini rounds, drained chickpeas, curry powder, 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 vegetables and chickpeas: Spread the seasoned zucchini and chickpea mixture evenly onto a baking sheet. Place it in the preheated oven and bake for 20-25 minutes until the zucchini is tender and slightly browned, enhancing the flavor and texture.
- Sauté the onion: While the zucchini bakes, heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 3-4 minutes.
- Add garlic and ginger: Add the minced garlic and grated ginger to the skillet with the onion, stirring and cooking for another 1-2 minutes until fragrant and aromatic.
- Add tomatoes and coconut milk: Pour in the diced tomatoes and coconut milk into the skillet. Stir to combine, then bring the mixture to a gentle simmer to develop a creamy curry base.
- Combine baked zucchini and chickpeas with curry sauce: Add the baked zucchini and chickpeas from the oven into the skillet. Stir well to ensure everything is coated in the curry sauce. Let the mixture simmer gently for another 5-10 minutes so the flavors blend together beautifully.
- Adjust seasoning: Taste the curry and adjust seasoning by adding more salt, pepper, or cayenne pepper if desired to suit your spice preference.
- Serve and garnish: Serve the spicy chickpea and zucchini curry hot, garnished with freshly chopped cilantro and accompanied by lemon wedges to squeeze over for a burst of brightness.
Notes
- Adjust the cayenne pepper quantity depending on your preferred spice level.
- Use fresh ginger for best flavor, but ground ginger can be substituted if needed.
- For a thicker curry sauce, simmer a little longer to reduce the liquid.
- This dish pairs well with cooked rice or warm naan bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
