Ingredients
Scale
- 2 tsp cooking oil (olive or vegetable)
- 1 cup chopped onion
- 1 medium zucchini, sliced into ¼-inch rounds or cubes
- 2 tsp hot sauce (adjust to taste)
- 1 tbsp chili garlic sauce (optional)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1–2 tsp garam masala
- ¼ tsp salt
- 2 tbsp ginger-garlic paste (or 5 cloves garlic + 1-inch ginger, grated)
- 8 oz tomato purée (or 2 tbsp tomato paste)
- 15 oz full-fat coconut milk (1½ cups)
- ½ tsp salt, plus more to taste
- 15 oz canned chickpeas, drained and rinsed (or 1½ cups cooked)
- ½ cup frozen or fresh spinach
- Fresh cilantro leaves, for garnish
- Fresh lime juice, for garnish
Instructions
- Preheat oven to 400°F (205°C). Lightly oil a 9×12-inch baking dish.
- Add chopped onions and zucchini. Drizzle with oil, hot sauce, and chili garlic sauce; toss to coat. Sprinkle coriander, cumin, garam masala, and salt. Toss gently.
- Spread in a single layer and bake 10–14 minutes until onions are translucent and zucchini softens.
- Add ginger-garlic paste and tomato purée; stir to coat vegetables. Pour in coconut milk, add chickpeas, spinach, and ½ tsp salt. Mix evenly.
- Bake 20–25 minutes until sauce bubbles and thickens slightly. Optionally, bake up to 30 minutes for creamier texture.
- Remove from oven, let rest for a few minutes. Stir gently, adjust seasoning, and mix in yogurt or nut butter for extra creaminess if desired. Garnish with cilantro and lime juice. Serve hot with rice, naan, or bread.
Notes
- Roast zucchini longer for richer flavor.
- Add extra spinach or kale for more nutrients.
- Substitute chickpeas with white beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked One-Pan
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg