This Indian-spiced zucchini and chickpea curry bakes entirely in one pan. It’s a simple, two-step recipe that delivers bold curry flavors with minimal hands-on time.
Table of Contents
- Why You’ll Love Zucchini Chickpea Curry
- More Baked Curries
- Spicy Baked Zucchini Chickpea Curry
- Ingredients and Substitutions
- 💡 Tips
- How to Make Chickpea Zucchini Curry
- What to Serve with Zucchini and Chickpea Curry
- Frequently Asked Questions
When zucchini is in season, this quick one-pan chickpea curry is a perfect way to use it. Everything goes into a baking dish and roasts, building caramelized flavor before the sauce is added. The oven does most of the work, so you don’t need to stand over the stove. The dish is naturally gluten-free, soy-free, and nut-free.
The recipe uses sambal oelek and hot sauce together with garam masala for depth and a gentle heat. First you roast the aromatics, zucchini, and spices so they caramelize and deepen in flavor. Then you stir in tomato, coconut milk, chickpeas, and spinach and return the pan to the oven until the sauce bubbles and thickens. You can swap the zucchini for other seasonal vegetables—pumpkin, sweet potato, butternut squash, fennel, or root vegetables all work well.
If you prefer stovetop or Instant Pot methods, alternative instructions are provided in the recipe card below.
Why You’ll Love Zucchini Chickpea Curry
- Quick, easy one-pan dinner
- Hands-off: mostly oven time, minimal active cooking
- Caramelized onion and zucchini form a deeply flavored base
- Naturally gluten-free, soy-free, and nut-free
More Baked Curries
- Konkani Lentil Curry Bake
- Baked Chickpea Sweet Potato Curry
- Baked Tofu Curry
- Vegetable Curry Casserole
- Baked Chana Saag (Spinach Chickpea Curry)
Spicy Baked Zucchini Chickpea Curry
Ingredients
For the Zucchini
- 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 milder heat
For the Spices
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1–2 teaspoons garam masala
- 1/4 teaspoon salt
For the Rest of the Curry
- 2 tablespoons ginger-garlic paste (or 5 cloves garlic + 1″ ginger, minced)
- 8 ounces canned tomato puree (or 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 (about 1 1/2 cups cooked)
- 1/2 cup frozen spinach (or more, or use chopped fresh spinach)
- Cilantro and lime juice, for garnish
Instructions
-
Preheat the oven to 400°F (205°C). Grease a 9×11″ or similar baking dish with the oil. Combine the chopped onion, zucchini, hot sauce, and sambal oelek in the dish and toss to coat. Mix the spices in a small bowl and sprinkle evenly over the vegetables. Spread the mixture into an even layer and bake for 10–14 minutes, until the onions begin to soften and the zucchini shows some caramelization.
-
Remove the dish from the oven and stir in the ginger-garlic paste and tomato puree. Add the coconut milk, chickpeas, spinach, and remaining salt, mixing thoroughly so everything is evenly combined. Smooth the surface with a spatula and return the dish to the oven.
-
Bake for 20–30 minutes more, until the sauce is bubbling and has thickened slightly. Ovens vary, so check for doneness after 20 minutes. When ready, remove from the oven and finish with cilantro and a squeeze of lime. If you prefer a thicker sauce, stir in a few tablespoons of non-dairy yogurt or a spoonful of nut butter while the curry is still hot. Serve with toasted sourdough, naan, flatbread, garlic bread, or rice.
Notes
Nutrition
Ingredients and Substitutions
- Oil – for greasing the baking dish.
- Onion – provides savory depth; increase zucchini if you prefer less onion.
- Zucchini – swap with winter squash, sweet potato, pumpkin, mushrooms, fennel, or other seasonal vegetables.
- Hot sauce & sambal oelek – add moisture and heat; omit or reduce to mellow the spice.
- Ground spices – coriander, cumin, garam masala, and salt. Swap in curry powder, berbere, baharat, or a Cajun blend for variation.
- Ginger-garlic paste – use minced ginger and garlic if you don’t have paste.
- Tomato puree – for umami and color; tomato paste thinned with a little water can be used instead.
- Coconut milk – full-fat coconut milk gives richness; use another thick non-dairy milk if you need it coconut-free.
- Chickpeas – for protein; cannellini beans, other white beans, or firm tofu work as substitutes.
- Spinach – fresh or frozen both work.
- Garnishes – finish with cilantro and lime juice for brightness.
💡 Tips
- Baking times vary by oven and baking dish; expect a 5–10 minute variance. Check the sauce for bubbling and slight thickening to determine doneness.
How to Make Chickpea Zucchini Curry
Preheat the oven to 400°F (205°C). Grease a 9×11″ or similar baking dish with oil. Toss the chopped onion and zucchini with hot sauce and sambal oelek, then sprinkle the combined spices over the vegetables. Spread evenly and bake 10–14 minutes until the onions are translucent and the zucchini shows some caramelization.
Remove the dish, stir in the ginger-garlic paste and tomato puree, then add the coconut milk, chickpeas, spinach, and remaining salt. Mix well, smooth the surface, and return to the oven for 20–30 minutes, until the sauce bubbles and thickens to your liking. Finish with cilantro and lime; serve with bread or rice.
What to Serve with Zucchini and Chickpea Curry
Serve this curry with naan, flatbread, rice, garlic bread, or build a bowl with roasted vegetables or a baked potato.
Frequently Asked Questions
Yes — the recipe is nut-free, gluten-free, and soy-free.
Yes — sauté the onion and zucchini with the hot sauce and spices for 7–9 minutes, add the remaining ingredients, partially cover, and simmer 15–20 minutes until the zucchini is tender.
Sauté the onion and spices for about 3 minutes, add the rest of the ingredients, cook on high pressure for 2 minutes, then allow a 5-minute natural release before opening.