Can I use canned chickpeas instead of cooking them from scratch?

Absolutely! Canned chickpeas are not only convenient but perfect for this recipe. They’re already soft and ready to soak up all the spicy, savory flavor of your spicy baked zucchini chickpea curry. Just be sure to drain and rinse them well to remove excess sodium and that starchy canned liquid. If you’re feeling ambitious and want to cook chickpeas from scratch, go for it—it just adds an extra layer of homemade goodness. But for everyday cooking, canned chickpeas are a total win.

Is sambal oelek necessary for this recipe?

While sambal oelek adds a bold, garlicky chili flavor that really enhances this spicy baked zucchini chickpea curry, it’s not strictly necessary. You can substitute with sriracha , chili garlic sauce , or even red pepper flakes if needed. However, sambal oelek gives the curry that authentic spicy depth that’s hard to match. If you're heat-sensitive, just start with a small amount—you can always add more.

Can this curry be made in advance for meal prep?

Yes, yes, and yes! This spicy baked zucchini chickpea curry is meal prep gold . You can bake a big batch, divide it into containers, and store them in the fridge for up to 5 days. It also freezes beautifully. The flavors actually intensify as it sits, making it even more delicious the next day. Pair it with rice or naan, and your future self will thank you at lunchtime.

What type of hot sauce works best in this curry?

This is where you get to have fun. Any vinegar-based hot sauce with a medium heat level works great in spicy baked zucchini chickpea curry. Think: Frank’s RedHot Cholula Crystal Or even homemade chili sauces Each one will bring a slightly different edge to your curry, so feel free to experiment until you find your signature heat.

Is there a coconut milk alternative I can use?

Yes! While full-fat coconut milk is recommended for its richness and creamy texture, you can substitute it with: Cashew cream Oat milk (thick and unsweetened) Soy milk or almond milk , if you're not nut-free Just remember that the flavor and texture may vary a little, and some substitutions might be less creamy. No matter what, your spicy baked zucchini chickpea curry will still turn out delicious.

How can I reduce the spice level without losing flavor?

If you’re spice-sensitive, you can still enjoy this recipe without setting your mouth on fire. Here’s how: Use less sambal oelek —start with ½ teaspoon and increase gradually. Choose a mild hot sauce or skip it entirely and rely on the dry spices. Add a swirl of non-dairy yogurt or a dollop of nut butter after baking to mellow things out. Include a little extra coconut milk to dilute the heat. You’ll still get all the layered flavor that makes spicy baked zucchini chickpea curry so special—just with a gentler kick.

Spicy Baked Zucchini Chickpea Curry – A Bold 30-Minute Dinner You’ll Love

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 1 review

Author: Maria
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baked
Cuisine: Indian-Inspired

Description

Spicy Baked Zucchini Chickpea Curry is a bold, hearty dish featuring roasted zucchini, tender chickpeas, and a fiery tomato-based curry sauce. This plant-based, protein-packed meal is rich in warming spices and baked to intensify its flavors, making it a perfect choice for a nourishing weeknight dinner or a vibrant meal prep option.

Ingredients

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2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 medium zucchinis, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) crushed tomatoes
1/2 cup coconut milk
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp ground turmeric
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked rice or naan, for serving

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Instructions

Preheat oven to 400°F (200°C).
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until softened, then add garlic and ginger. Cook another 1–2 minutes.
Stir in curry powder, cumin, turmeric, and cayenne. Toast for 30 seconds to release the spices’ aromas.
Add crushed tomatoes and coconut milk. Simmer for 5 minutes. Season with salt and pepper.
In a large baking dish, combine chopped zucchini, chickpeas, and remaining 1 tbsp olive oil. Pour the curry sauce over and mix well.
Bake uncovered for 25–30 minutes, until zucchini is tender and curry is bubbling.
Garnish with fresh cilantro and serve with rice or naan.

Notes

Make it milder by reducing or omitting the cayenne pepper.
Add chopped spinach or kale during the last 10 minutes of baking for extra greens.
This dish keeps well in the fridge for up to 4 days—perfect for meal prep!

Nutrition

Serving Size: 1 portion
Calories: 310
Sugar: 6g
Sodium: 540mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Find it online: https://cooktune.com/spicy-baked-zucchini-chickpea-curry/