Spicy Baked Zucchini Chickpea Curry
A delightful Spicy Baked Zucchini Chickpea Curry full of flavors and easy to prepare.
Equipment
- Baking dish
- oven
- small bowl
Ingredients
For the Zucchini
- 2 teaspoons oil
- 1 cup chopped onion
- 1 medium zucchini, sliced into ¼” slices or cubes
- 2 teaspoons hot sauce
- 1 tablespoon sambal oelek or other Asian chili garlic sauce use less for less heat
For the Spices
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 to 2 teaspoons garam masala
- ¼ teaspoon salt
For the Rest of the Curry
- 2 tablespoons ginger garlic paste or 5 cloves of minced garlic and 1” of minced ginger
- 8 ounces canned tomato puree or 2 tablespoons tomato paste
- 15 ounces full fat coconut milk or 1.5 cups thick non-dairy milk
- ½ teaspoon salt
- 15 ounces chickpeas, drained or 1.5 cups cooked chickpeas
- ½ cup frozen spinach or more, to taste
- cilantro and lime juice for garnish
Instructions
Baking Instructions
- Preheat the oven to 400° F (205° C). Use the oil to grease a 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.
Notes
To make this on the stovetop, cook the onion and zucchini with the hot sauce and 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. To cook in the Instant Pot, sauté the onion and spices for 3 minutes, then mix in the other ingredients and cook at high pressure for 2 minutes.
Nutrition
Serving: 1servingCalories: 284kcalCarbohydrates: 44gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 622mgPotassium: 831mgFiber: 11gSugar: 14gVitamin A: 2721IUVitamin C: 24mgCalcium: 155mgIron: 5mg
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