This Indian-spiced zucchini chickpea curry all bakes in a single pan! It’s a brilliant straightforward, 2-step recipe that’s filled with wonderful curry flavors.

Zucchini season is upon us and this tremendous fast, one pan chickpea zucchini curry is ideal to make use of it up! We simply add every thing to the baking pan and bake for a scrumptious curry that you may serve with rice, flatbread, naan, or sourdough. The zucchini will get roasted then cooked with the sauce. The sluggish roasting within the oven provides a lot taste. This fast, hands-free recipe doesn’t require standing round sautéing. It’s a two baking step course of that’s nearly like a dump-and-done recipe.

I exploit a mixture of sambal oelek ( Asian chili garlic sauce), scorching sauce and garam masala for the deep taste within the curry. To make the curry, you first bake the aromatics with the zucchini, spices, scorching sauce, and sambal oelek. This primary spherical of baking provides this scrumptious, caramelized, spicy warmth to the curry’s completed taste profile that makes it stand out from different chickpea curries. You too can add no matter different seasonal veggies of selection as a substitute of the zucchini, like pumpkin, butternut squash, candy potato, fennel, root veggies and so on. This caramelized base is scrumptious added to different curries, as nicely.

Then, you add the remaining curry elements, give every thing a stir, and bake till the sauce is bubbly, thick, and fragrant. That’s it!

This curry is tremendous fast and straightforward within the oven, however should you’d somewhat make it on the stovetop or within the On the spot Pot, I’ve these instructions included within the recipe card for you.

Why You’ll Love Zucchini Chickpea Curry

• straightforward, fast, 1-pan dinner
• hands-off recipe – nearly a dump-and-done!
• savory, caramelized onion-zucchini-spices base provides the sauce a tremendous taste!
• naturally gluten-free, soy-free, and nut-free

Substances and Substitutions

• oil – To grease the baking dish.
• onion – Provides a lot wonderful umami to this curry! Use extra zucchini to substitute
• zucchini – That is your veggie, and you should use different veggies as a substitute, like winter squash, summer time squash, , root veggies, mushroom, fennel and so on .
• scorching sauce and sambal oelek – Add moisture and warmth to the veggies. Omit to cut back warmth.
• floor spices – Coriander, cumin, garam masala, and salt season this curry. Use curry powder or Berbere, Babarat or Cajun blends for variation
• ginger garlic paste – Provides extra umami and warmth to the curry! Use minced should you don’t have paste
• tomato puree – For umami and shade. You should utilize tomato paste as a substitute, if wanted.
• coconut milk – Makes the curry creamy. Full-fat coconut milk is right. For coconut free, use different thick non dairy milk akin to cashew milk
• chickpeas – To your protein. You should utilize white beans or tofu as a substitute, should you like.
• spinach – Use contemporary or frozen spinach.
• garnishes – Prime your chickpea zucchini curry with cilantro and lime juice.

Find out how to Make Chickpea Zucchini Curry

Preheat the oven to 400° F (205° C). Use the oil to grease an 9×11” or similar-sized baking dish, and add the onion, zucchini, scorching sauce, and sambal oelek, tossing nicely. Combine all of the spices in a small bowl, and sprinkle all around the zucchini combination, after which unfold the onion and zucchini within the pan. Bake for 10 to 14 minutes.

Take away the baking dish from the oven when the onions are translucent, and blend within the ginger garlic paste and tomato puree.

Then add within the remainder of the elements (besides garnish), and blend rather well. Even it out with a spatula. 

Put the baking dish again within the oven to bake for 20 to 25 minutes, or till the sauce is boiling evenly and is thickening a bit of bit. Relying in your oven, this could take half-hour or so. Take away the baking dish from the oven, garnish with cilantro and lime juice. If the curry isn’t thick to your choice, combine in just a few tablespoons of non dairy yogurt or nut butter whereas nonetheless scorching. serve with toasted sourdough, garlic bread, naan, flatbread or rice.

What to Serve with Zucchini and Chickpea Curry

This curry is nice served with naan, flatbread, rice, garlic bread or make a bowl with roasted veggies or baked potato.