Vegan Chickpea Zucchini Curry Casserole

This vegan baked Chickpea Zucchini Curry Casserole is a warm and comforting dish. Make this dish with spices, coconut milk, & chickpeas. The zucchini provides a soft taste, and the spinach adds freshness and nutrition to the casserole. When vegan Chickpea Zucchini Curry Casserole is baked to perfection, the flavors deepen as the curry thickens in the oven, creating a soothing texture that works beautifully with rice, naan, or quinoa. The spice mixture of coriander, cumin, and garam masala fills the meal with real curry flavors. Coconut milk balances the richness of spices & the sharpness of lime.

STATS:

• No of calories: 310 kcal
• Prep time: 15 minutes
• Serving size: 1 generous portion
• Cook time: 40 minutes
• Cuisine: Indian-inspired
• Total time: 55 minutes
• Course: Dinner
• Diet: Vegan
• Portion: 4

EQUIPMENT:

• Big pan
• Cutting board
• Baking tray
• Knife
• Mixing spoon

INGREDIENTS:

ZUCCHINI:

• 2 teaspoons oil
• 1 cup onion
• 1 medium zucchini
• 2 teaspoons hot sauce
• One tbsp. sambal oelek

SPICES:

• Two tsp. coriander powder
• 1 teaspoon ground cumin
• 1–2 teaspoons garam masala
• ¼ teaspoon salt

CURRY:

• 2 tablespoons ginger garlic paste
• 8 ounces canned tomato puree
• 15-ounce can of coconut milk (full-fat)
• ½ teaspoon salt
• 15-ounce can of chickpeas
• ½ cup frozen spinach
• Cilantro and lime juice

INGREDIENT NOTES:

OLIVE OIL:

• Oil serves as a base for sautéing the onion and zucchini, allowing the spices to release their aroma.

ONIONS:

• The onion lends sweetness and depth of flavor to the dish, which balances the heat and acid. Red and yellow onions both work well.

ZUCCHINI:

• Zucchini has a delicate texture and mild taste that balances the spices. It also provides the fresh taste & nutritions to the casserole. Slice evenly to ensure even cooking.

HOT SAUCE:

• Hot sauce adds a powerful blast of heat that combines with the curry. It balances out the smoothness of the coconut milk. Choose your favorite heat level based on taste.

SAMBAL OELEK:

• The sambal oelek adds chili spice and garlic undertones to the dish. It imparts a particular depth of flavor. Reduce the amount if you prefer a milder casserole.

CORIANDER:

• Coriander has a lemony, earthy flavor that mixes well with cumin and garam masala. It adds warmth without overwhelming. Coriander is an important spice in curry recipes.

CUMIN:

• Cumin gives an earthy, nutty taste to chickpeas, enhancing their richness. It adds depth to the overall flavor. Toasted cumin produces an even stronger scent.

GARAM MASALA:

• Garam masala provide the warm & deep flavor in the stew. This spice mixture varies, but it usually includes cardamom, cinnamon, and cloves.

SALT:

• Salt balances and elevates the flavors of spices and vegetables. It’s vital not to overdo it because coconut milk and sauces already add taste.

GINGER GARLIC PASTE:

• Ginger garlic paste provides a strong aromatic basis, making the curry fragrant. The ginger gives zing, while the garlic lends depth. Freshly minced versions work equally well.

TOMATO PASTE:

• Tomato puree provides acidity and weight to the curry sauce. They combine the creamy texture of coconut milk with spices. Tomato paste might serve as a thicker replacement.

COCONUT MILK:

• The coconut milk lends smoothness and richness to the casserole. It incorporates the spices into a smooth sauce. Full-fat is ideal for thickness and flavor.

CHICKPEAS:

• Chickpeas provide plant-based protein and a robust bite. They absorb the curry taste well. If you want homemade, use cooked chickpeas.

SPINACH:

• Spinach gives a bright green color to the casserole while also increasing its nutritional value. It offers iron, fiber, and color. Use fresh spinach in equal quantities.

CILANTRO:

• Cilantro and lime juice add a refreshing, tangy taste in the curry. The cilantro accentuates the tastes, while lime balances the richness. Always add them at the end, before serving.

INSTRUCTIONS:

1. We heat the oven to 375° F.
2. Now, warm the oil in a pan and toss the onions for three minutes so it gets soft.
3. Then we stir the spicy sauce, sambal oelek, and zucchini slices, and cook for four to five minutes so the zucchini gets slightly soft.
4. Stir the salt, coriander, garam masala, and cumin, and cook for 1 minute.
5. Then mix the ginger and garlic paste with tomato puree and cook it for three minutes till it gets a thick consistency.
6. Add chickpeas, half a teaspoon of salt, coconut milk, and spinach, and simmer for 5 minutes.
7. Now add the chickpea curry to the casserole dish and bake for 25 mints.
8. Top the curry with cilantro & lime and serve.

SERVING SUGGESTIONS:

GRAINS & RICE:

• Basmati rice pilaf
• Coconut jasmine rice
• Turmeric quinoa

BREAD:

• Whole wheat roti
• Vegan garlic naan
• Spiced flatbread

SIDES & SALAD:

• Cucumber mint salad
• Mango chutney slaw
• Roasted cauliflower bites

TOPPINGS:

• Toasted cashews
• Pickled red onions
• Vegan yogurt drizzle

TIPS:

• Roast the zucchini for an additional deep taste.
• Utilize low-fat coconut milk to prepare a light curry.

STORAGE INFORMATION:

FRIDGE:

• Transfer the leftover curry to the covered dish and store it for four days.

FREEZER:

• Make the portions and store the curry for two months.

FAQs:

Is there any alternative to coconut milk?

• Cashew cream or soy milk serves as a nice alternative to coconut milk to prepare this curry.

Can we make this curry spicy??

• This curry already has a moderate spice level from sambal and hot sauce. Though we can increase or decrease the spice by adjusting the quantity of hot sauce and sambal.

NUTRITIONAL INFORMATION:

Portion: 4

Total carbs: 28 g

Potassium: 520 g

Fiber: 6 g

Protein: 10 g

Fat: 19 g

Calcium: 60 g

Net carbs: 22 g

Iron: 3 g

Vitamin A: 220 g

Sodium: 420 g

Portion size: 1 ½ cups