Description
A delicious and healthy Baked Zucchini Chickpea Curry that combines the flavors of coconut milk and spices for a satisfying meal.
Ingredients
- 2 medium zucchinis, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the diced zucchinis, chickpeas, chopped onion, minced garlic, and grated ginger. Drizzle with olive oil and toss to coat evenly.
- In a separate bowl, mix together the coconut milk, curry powder, ground cumin, turmeric, and salt. Pour this mixture over the zucchini and chickpea mixture, stirring well to combine.
- Add the diced tomatoes and lemon juice to the mixture, stirring gently to incorporate. Transfer everything to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the zucchinis are tender and the curry is bubbling.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
- For added heat, include a diced jalapeño or a teaspoon of red pepper flakes in the mixture before baking.
- Substitute the zucchinis with eggplant or bell peppers for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg