Spicy Baked Zucchini Chickpea Curry
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Vegan Richa · by Vegan Richa★ 5.0 (46)

Spicy Baked Zucchini Chickpea Curry

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 19%
CARBS 31G31% OF CAL
10G FIBER11G SUGAR11G OTHER
FAT 30G67% OF CAL
23G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This Indian-spiced zucchini chickpea curry bakes in a single pan with aromatic spices, coconut milk, and spinach. It's a simple, flavorful vegetarian main course.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons oil
  • 1 cup chopped onion
  • 1 medium zucchini (sliced into 1/4” slices or cubes)
  • 2 teaspoons hot sauce
  • 1 tablespoon sambal oelek (or other Asian chili garlic sauce, use less for less heat and less chili sauce flavor )
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 to 2 teaspoons garam masala
  • 1/4 teaspoon salt
  • 2 tablespoons ginger garlic paste (or use 5 cloves of minced garlic and 1” of ginger, minced)
  • 8 ounces canned tomato puree (or use 2 tablespoons tomato paste)
  • 15 ounce can full fat coconut milk (or 1.5 cups thick non dairy milk )
  • 1/2 teaspoon salt
  • 15 ounce can chickpeas (drained or 1 1/2 cups cooked chickpeas)
  • 1/2 cup frozen spinach (or more, to taste, or use chopped, well-packed spinach)
  • cilantro and lime juice (for garnish)
PREP
15M
SODIUM
1105MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.