Let’s Talk: Why I Keep Coming Back to This Curry

You know those days when you open your fridge, see some slightly sad zucchini, and wonder, “Okay, what kind of edible magic can I conjure up with this?” Well, that was me last autumn, right after I scorched my last curry trying to multi-task between helping my kiddo with math homework (fractions again, why?) and trawling through old biscuit tins looking for a dog treat. And that’s about how this spicy baked zucchini chickpea curry was born—kind of by accident, a little burnt the first time, but wow, did it hit the spot. It’s become my trusty fallback for whenever I want something hearty, spicy, and, yes, still gluten-free. Also, my partner claims it’s the only way zucchini “feels like real food.”

Why You’ll Love Making (and Eating) This

I make this when the week’s been a bit much, and I just want to chuck everything on a tray and pretend cleanup is someone else’s problem (it’s not). My family goes crazy for this because the chickpeas get all toasty and satisfying, while the zucchini soaks up the curry spices like it’s been studying them for years. Plus, it makes the kitchen smell like you know what you’re doing. Oh, and the leftovers—if any—are even better. Maybe it’s just my lot, but everyone wants seconds (and if you don’t, well, lucky you, lunch tomorrow sorted). My one frustration: I used to try to shortcut the spice blooming, but that never worked out, so trust me, don’t rush those aromatics—they’re cleverer than you think.

Ingredients (with Swaps, Because Life Happens)

2 medium zucchini (or courgette, if you’re fancy; I’ve used yellow squash in a pinch, works fine but different vibe)
1 can (400g/15oz) chickpeas (drained and rinsed—tin or jar, doesn’t matter; my gran loved Brand X, but honestly bargain beans are perfect too)
1 medium onion (red or yellow; shallots are great if you want to feel posh)
3 cloves garlic (minced, but sometimes I just bash them and pick out the skins—it’s rustic!)
1 inch fresh ginger (grated or finely chopped, though powdered ginger will do if you’re desperate, maybe just use half a tsp)
2–3 tbsp curry powder (I usually use madras, but garam masala or any blend works; play around—it’s forgiving)
1–2 tsp chili flakes (or skip, if mild’s your jam; fresh chili works too, just mind your eyes)
1 can (400ml/14oz) coconut milk (full-fat gives best flavor, though I’ve used the light stuff and it’s OK)
1 tin (400g/14oz) chopped tomatoes (passata works in a pinch, or even a few fresh tomatoes blitzed up)
Olive oil (I never measure. A decent glug, say, 2–3 tbsp)
Salt and pepper (to taste, certainly more than you think at first)
Fresh coriander (cilantro) for topping (parsley stands in if it must)
Optional: juice of half a lime (I skip it if out, but it brightens everything—really jumps out!)

What Actually Happens: How to Make It

Preheat: Oven goes on—about 200°C (400°F). Don’t fret if yours runs a bit hot or cold; it’s forgiving.
Prep veggies: Chop the zucchini into chunky half-moons (or just random chunks, nobody’s judging). Onion gets a rough chop. Garlic and ginger? Mince, grate, or, if you’re in a rush, just whack ‘em and pick out the bits later.
Roasting time: Toss zucchini, onion, and drained chickpeas onto a big baking tray. Glug over some olive oil, half the curry powder, salt, and pepper. Get your hands in and mix it—it’ll look a bit chaotic, but that’s right. Roast for about 25 minutes (I use this time to tidy up the snack carnage in the living room).
Sauce base: Meantime, in a pan on the hob (medium heat), add a splash of oil, fry off the remaining curry powder, chili flakes, garlic, and ginger until fragrant—not burnt! I once tried to skip this step, and honestly, the flavor just isn’t the same. Add your tomatoes, coconut milk, and a bit more salt, then let it burble for, oh, 10 minutes.
Combine: Once the tray stuff’s golden and toasty round the edges, scoop it all into your big pan of sauce. Give it a good stir. Taste it—this is where I usually sneak a spoonful, burn my tongue, and regret not waiting.
Simmer: Let it all mingle for another 10-ish minutes. Don’t worry if it looks a bit weird at this stage—promise it comes together.
Finish and eat: Squeeze over lime juice, scatter with coriander, and maybe hit it with a bit more chili if you’re a glutton for heat.

Notes From Many Not-Quite-Perfect Attempts

Actually, I find it works better if you roast the chickpeas separate just for the last 10 mins—extra crunch!
If your sauce feels thin, let it simmer with the lid off; but if it’s too thick, just splash in a bit of water or veg stock.
Don’t sweat the exact measurements—I rarely do.
I used to microwave the zucchini instead of roasting—don’t.

Variations I’ve Experimented With (Some Good, Some Rubbish)

Subbed in sweet potato for zucchini: major crowd-pleaser.
Added spinach at the end for a bit of green—tasty, but honestly it’s a bit of a faff when you just want something simple.
I once lobbed in some leftover roast chicken—kind of worked, but the chickpea veggy vibe wins out for me.
Tried using Greek yogurt instead of coconut milk. Oddly tangy—not for me, but, who knows?

Stuff You Might Need (But Could Also Improvise)

Large roasting tray (or just two smaller ones—it’s what I did when I borrowed my mum’s kitchen)
Biggish pan or pot for the sauce
Sharp knife, wooden spoon (or any old spatula making do)
Can opener, if you like making life easy. I used scissors once—messy, don’t recommend.

Spicy Baked Zucchini Chickpea Curry (gluten-free)

Storing Leftovers, If You Manage To Save Any

This keeps fine in the fridge for up to three days—though honestly, in my house it never lasts more than a day! You can freeze batches for a lazy future lunch, but the zucchini gets a bit mushy. Still, nothing a quick stir can’t fix.

Here’s What I Serve It With

I like it piled high on brown rice (sometimes quinoa—when I’m feeling like I’ve got my life together) or scooped up with gluten-free flatbreads (try this recipe I found). Sometimes I even throw a handful of salted peanuts on top for crunch—snuck that idea from a friend.

Little Pro Tips (Learned the Hard Way)

I once tried rushing the roasting step and regretted it because the zucchini turned to, well, mushy nothing. Patience!
If you forget to salt enough at the start, you’ll be chasing flavor at the end—add a bit as you go, trust me.

Questions I’ve Actually Been Asked (So Here You Go)

Can I do it all in one pan?
Sort of, but I reckon the roasted flavor of the veg and chickpeas is what makes this, so don’t skip the tray bit unless you’re desperate.
What if I don’t like coconut milk?
You can try cashew cream (see these tips) or just sub more tomato plus a glug of oat milk, but it’s a different flavor. Good, though!
Is it spicy?
Well, it depends. If you dump in all the chili flakes I do, then yes, expect a bit of sweat. But tone it down or up as you like—I don’t judge.
Can I batch cook this?
Definitely. I often double it on Sundays and freeze extra for when I really can’t be bothered (which is most Thursday nights, to be honest).

Oh and by the way, if you’re after a great basic curry powder, I stumbled on this homemade curry powder recipe a while back. Tastes ace, and you can fiddle with the heat to your liking. Anyway, I digress—happy cooking and shout if you need a hand. Or just more dinner ideas!

Spicy Baked Zucchini Chickpea Curry (gluten-free): My Cozy Weeknight Favorite