Spicy Zucchini Chickpea Curry: A Bold Flavor Journey!
A bold flavor bomb for your next cozy comfort meal, this Spicy Zucchini Chickpea Curry is a delicious vegan dish that combines roasted zucchini, chickpeas, and a rich coconut milk sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 2 medium zucchinis, sliced into thick rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp red chili flakes (adjust to taste)
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F. Toss zucchini slices with olive oil, salt, and pepper. Roast for 20 minutes, flipping halfway through, until golden and crisp.
- In a large skillet over medium heat, add a splash of oil. Toss in onion, garlic, and ginger. Cook until fragrant and golden.
- Add curry powder, turmeric, cumin seeds, and garam masala to the skillet. Stir well for 1 minute. Then add diced tomatoes and cook until slightly thickened.
- Pour in the coconut milk and stir in chickpeas. Simmer for 10–15 minutes until creamy and bubbly.
- Add baked zucchini and a squeeze of lime juice to the curry. Top with fresh cilantro. Serve with rice or naan.
Notes
- Adjust the red chili flakes to control the spice level.
- This dish can be made ahead and reheated for a quick meal.
- Feel free to add other vegetables like bell peppers or spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Protein: 12g