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Zucchini and Chickpea Coconut Curry – Creamy, Spicy, and Soul-Warming

Creamy Zucchini and Chickpea Coconut Curry — a vegan, one-pan dinner full of flavor, spice, and comfort!

Ingredients

Scale
  • For the Roasted Vegetables
  • 2 teaspoonscooking oil (olive or vegetable oil)
  • 1 cupchopped onion
  • 1medium zucchini, sliced into¼-inch rounds or cubes
  • 2 teaspoonshot sauce (adjust for heat preference)
  • 1 tablespoonchili garlic sauce (use less for milder spice)
  • For the Spice Blend
  • 2 teaspoonsground coriander
  • 1 teaspoonground cumin
  • 1to2teaspoons garam masala
  • ¼ teaspoonsalt
  • For the Curry Base
  • 2 tablespoonsginger-garlic paste (or5minced garlic cloves + 1-inch fresh ginger, finely grated)
  • 8 ouncestomato purée (or2 tablespoonstomato paste)
  • 15 ouncesfull-fat coconut milk (about1½ cups)
  • ½ teaspoonsalt, plus more to taste
  • 15 ouncescanned chickpeas, drained and rinsed (or1½ cupscooked chickpeas)
  • ½ cupfrozen or chopped fresh spinach
  • Fresh cilantro leaves, for garnish
  • Fresh lime juice, for garnish

Instructions

  1. 1. Roast the Vegetables
  2. Preheat your oven to 400°F (205°C).
  3. Lightly oil a 9×12-inch baking dish or similar-sized oven-safe pan.
  4. Add the chopped onions and sliced zucchini to the dish. Drizzle with oil, then stir in the hot sauce and chili garlic sauce until everything is evenly coated.
  5. In a small bowl, combine the coriander, cumin, garam masala, and salt. Sprinkle this spice blend evenly over the zucchini mixture and toss gently.
  6. Spread the mixture in a single, even layer. Bake for 10–14 minutes, or until the onions turn translucent and the zucchini begins to soften.
  7. 2. Build the Curry
  8. Carefully remove the baking dish from the oven.
  9. Add the ginger-garlic paste and tomato purée directly into the dish. Stir everything well so the vegetables are coated.
  10. Next, pour in the coconut milk and add the salt, chickpeas, and spinach. Mix thoroughly with a spatula, spreading the ingredients evenly across the dish.
  11. 3. Bake Until Creamy
  12. Return the baking dish to the oven and bake for 20–25 minutes, or until the sauce starts to bubble and slightly thickens.
  13. (Depending on your oven, it may take up to 30 minutes for the curry to fully develop its creamy texture.)
  14. 4. Finish and Serve
  15. Once baked, remove the dish from the oven and let it rest for a few minutes.
  16. Stir the curry gently, then taste and adjust seasoning as needed.
  17. For extra creaminess, mix in a few tablespoons of plain yogurt or nut butter while still warm.
  18. Garnish with chopped cilantro and a squeeze of fresh lime juice.
  19. Serving Suggestions
  20. Serve hot with:
  21. Steamed basmati or jasmine rice
  22. Warm naan or pita bread
  23. Garlic bread or toasted sourdough
  24. Roasted or grilled vegetables on the side
  25. Chef’s Tip
  26. For a richer flavor, roast the zucchini slightly longer before adding the coconut milk.
  27. Add extra spinach or kale for a nutrient-packed variation.
  28. You can substitute chickpeas with white beans or lentils for a twist.
  • Author: Chef mia