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Spicy Baked Zucchini Chickpea Curry Dinner is shown in a mouthwatering featured image, highlighting the vibrant colors and textures of this delicious vegetarian meal.

Amazing Spicy Baked Zucchini Chickpea Curry Dinner

This Spicy Baked Zucchini Chickpea Curry Dinner is an effortless and flavorful dish that's perfect for a weeknight meal. Baking concentrates the flavors of the spices and vegetables, resulting in a rich and satisfying curry that's both healthy and budget-friendly. It's easily customizable and sure to become a new favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini, diced
  • 1 medium yellow onion, diced
  • 3-4 cloves garlic, minced
  • 1 inch fresh ginger, grated or minced
  • 2-3 tablespoons curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro, for garnish optional
  • Lime wedges, for serving optional

Equipment

  • Large bowl
  • 9x13-inch baking dish
  • cutting board
  • knife
  • Grater or Microplane
  • Can opener
  • large skillet
  • spoon or spatula
  • aluminum foil
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
  4. In a large bowl, combine the sautéed onion, garlic, and ginger with the diced zucchini, drained and rinsed chickpeas, canned diced tomatoes (undrained), coconut milk, curry powder, chili powder, turmeric, cumin, coriander, salt, and pepper. Stir well to ensure everything is evenly coated.
  5. Pour the mixture into your prepared 9x13 inch baking dish. Spread it out evenly.
  6. Cover the dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for another 15-20 minutes, or until the zucchini is tender and the curry is bubbly.
  8. Let the curry rest for a few minutes before serving. This allows the flavors to meld together even more.
  9. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

For a deeper flavor, toast the dry spices in a dry skillet before adding them to the curry. Add cayenne pepper for extra heat. Fresh cilantro and lime juice brighten the dish. If a smoother curry is desired, use an immersion blender to partially blend the mixture after baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Variations include adding other vegetables like bell peppers or spinach, substituting different legumes, making it creamier with yogurt, or adding protein like tofu or chicken.