Vegan chickpea zucchini curry casserole made with spices and coconut milk. Moreover, it’s hearty, healthy, and perfect for dinner.
🛒 Ingredients You’ll Need (Serves 6)
Curry Base
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
Vegetables & Protein
- 2 cups zucchini, sliced
- 1½ cups cooked chickpeas
- 1 cup diced tomatoes
Sauce & Spices
- 1 cup coconut milk
- 1 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- Salt and pepper to taste
🔪 Preparing the Curry Mixture
First, preheat the oven to 190°C (375°F).
Then, heat oil in a pan and sauté onion until soft.
Afterward, add garlic and ginger.
Next, stir in spices and tomatoes.
Finally, add chickpeas, zucchini, and coconut milk. Simmer for 5 minutes.
🔥 Assembling & Baking
Now, transfer the mixture to a casserole dish.
Then, spread evenly.
After that, cover and bake for 25 minutes.
Finally, uncover and bake 10 more minutes until bubbly.
⭐ Tips for Perfect Curry Casserole
- Firstly, slice zucchini evenly for even cooking.
- Moreover, use full-fat coconut milk for creaminess.
- Additionally, let the casserole rest before serving.
- Finally, garnish with fresh herbs.
🔄 Variations to Try
- Protein Boost: Add lentils or tofu cubes
- Spicy: Add chili flakes or curry paste
- Low-Fat: Use light coconut milk
- Gluten-Free: Naturally gluten-free
- Grain-Based: Serve over rice or quinoa
💚 Health Benefits
Chickpeas provide plant protein and fiber.
Moreover, zucchini adds vitamins and hydration.
Because this casserole is vegan, it’s cholesterol-free.
As a result, it supports heart-healthy eating.
🧒 Kid-Friendly Version
- Reduce curry spices
- Add a little sweetness with coconut milk
- Serve with plain rice
- Cut zucchini into smaller pieces
🥗 Nutrition Facts (Per Serving – Approx.)
- Calories: 340 kcal
- Carbohydrates: 38 g
- Protein: 12 g
- Fat: 16 g
- Fiber: 7 g
- Sugar: 6 g
- Sodium: 410 mg
