Spicy Baked Zucchini Chickpea Curry

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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.




chickpea zucchini curry in a bowl with rice


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.




zucchini chickpea curry in the pan after baking
zucchini chickpea curry in the pan after baking


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.


This curry is a quick and easy one-pan dinner that can be made in the oven, stovetop, or Instant Pot. It's savory, flavorful, and perfect for a gluten-free, soy-free, and nut-free meal. The zucchini chickpea curry is a delicious and satisfying dish that you'll love!


To make this on the stovetop, follow the first step of cooking the onion and zucchini with the hot sauce and the spices over medium heat for 7 to 9 minutes, then add the rest of the ingredients, partially cover, and simmer for 15 to 20 minutes, or until the zucchini is cooked to preference. Garnish and serve.
To cook this in the Instant Pot, add the onion and the spices to the Instant Pot, and sauté for 3 minutes or so, then add in the rest of the ingredients. Mix really well, close the lid, and cook at high pressure for 2 minutes, then let the pressure release naturally for 5 minutes. Then, open the lid, and garnish and serve
This recipe is nut-free, gluten-free, and soy-free.

Calories: 284kcal, Carbohydrates: 44g, Protein: 12g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 622mg, Potassium: 831mg, Fiber: 11g, Sugar: 14g, Vitamin A: 2721IU, Vitamin C: 24mg, Calcium: 155mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.






zucchini chickpea curry ingredients on the kitchen counterzucchini chickpea curry ingredients on the kitchen counter


Ingredients and Substitutions




  • oil – To grease the baking dish.

  • onion – Adds so much amazing umami to this curry! Use more zucchini to substitute

  • zucchini – This is your veggie, and you can use other veggies instead, like winter squash, summer squash, , root veggies, mushroom, fennel etc .

  • hot sauce and sambal oelek – Add moisture and heat to the veggies. Omit to reduce heat.

  • ground spices – Coriander, cumin, garam masala, and salt season this curry. Use curry powder or Berbere, Babarat or Cajun blends for variation

  • ginger garlic paste – Adds more umami and heat to the curry! Use minced if you don’t have paste

  • tomato puree – For umami and color. You can use tomato paste instead, if needed.

  • coconut milk – Makes the curry creamy. Full-fat coconut milk is ideal. For coconut free, use other thick non dairy milk such as cashew milk

  • chickpeas – For your protein. You can use white beans or tofu instead, if you like.

  • spinach – Use fresh or frozen spinach.

  • garnishes – Top your chickpea zucchini curry with cilantro and lime juice.





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