The best Zucchini curry w/ chickpeas! 2 step baked casserole #shorts #chickpeacurry #zucchinirecipe

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.

Ingredients
For the Zucchini
2 teaspoons oil
1 cup chopped onion
1 medium zucchini sliced into 1/4” slices or cubes
2 teaspoons hot sauce
1 tablespoon sambal oelek or other Asian chili garlic sauce, use less for less heat and less chili sauce flavor
For the Spices
2 teaspoons ground coriander
1 teaspoon ground cumin
1 to 2 teaspoons garam masala
1/4 teaspoon salt
For the Rest of the Curry
2 tablespoons ginger garlic paste or use 5 cloves of minced garlic and 1” of ginger, minced
8 ounces canned tomato puree or use 2 tablespoons tomato paste
15 ounce can full fat coconut milk or 1.5 cups thick non dairy milk
1/2 teaspoon salt
15 ounce can chickpeas drained or 1 1/2 cups cooked chickpeas
1/2 cup frozen spinach or more, to taste, or use chopped, well-packed spinach
cilantro and lime juice for garnish

#chickpeacurry #zucchini #indianveganfood #onepanmeals #casseroles #currycasserole