This Indian-spiced zucchini chickpea curry all bakes in a single pan! It’s a super easy, 2-step recipe that’s packed with amazing curry flavors.
Zucchini season is upon us and this super quick, one pan chickpea zucchini curry is perfect to use it up! We just add everything to the baking pan and bake for a delicious curry that you can serve with rice, flatbread, naan, or sourdough. The zucchini gets roasted then cooked with the sauce. The slow roasting in the oven adds so much flavor. This quick, hands-free recipe doesn’t require standing around sautéing. It’s a two baking step process that’s almost like a dump-and-done recipe.
I use a mix of sambal oelek ( Asian chili garlic sauce), hot sauce and garam masala for the deep flavor in the curry. To make the curry, you first bake the aromatics with the zucchini, spices, hot sauce, and sambal oelek. This first round of baking adds this delicious, caramelized, spicy heat to the curry’s finished flavor profile that makes it stand out from other chickpea curries. You can also add whatever other seasonal veggies of choice instead of the zucchini, like pumpkin, butternut squash, sweet potato, fennel, root veggies etc. This caramelized base is delicious added to other curries, as well.
Then, you add the remaining curry ingredients, give everything a stir, and bake until the sauce is bubbly, thick, and aromatic. That’s it!
This curry is super quick and easy in the oven, but if you’d rather make it on the stovetop or in the Instant Pot, I have those directions included in the recipe card for you.
Why You’ll Love Zucchini Chickpea Curry
- easy, quick, 1-pan dinner
- hands-off recipe – almost a dump-and-done!
- savory, caramelized onion-zucchini-spices base gives the sauce an amazing flavor!
- naturally gluten-free, soy-free, and nut-free
More Baked Curries
Continue reading: Spicy Baked Zucchini Chickpea Curry (gluten-free, soy-free, nut-free)
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