Vegan Chickpea Zucchini Curry Casserole
Yield: 6 servings
Prep time: 20 minutes
Bake time: 30–35 minutes
Oven temperature: 375°F (190°C)
Ingredients
Main Base
-
2 tablespoons olive oil or coconut oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
2 medium zucchinis, sliced into half-moons (about 3 cups)
-
1 red bell pepper, diced
-
2 (15 oz) cans chickpeas, drained and rinsed
-
1 (14 oz) can full-fat coconut milk
-
1 (14 oz) can diced tomatoes (with juices)
-
2 tablespoons tomato paste
Spices
-
2 tablespoons curry powder
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon turmeric
-
1/4–1/2 teaspoon cayenne (optional, for heat)
-
1 teaspoon salt (adjust to taste)
-
1/2 teaspoon black pepper
Thickener
-
2 tablespoons cornstarch or arrowroot
-
2 tablespoons water
Optional Add-Ins
-
1 cup cooked basmati rice or quinoa (for a more filling casserole)
-
1 cup fresh spinach
-
1/2 cup frozen peas
Topping (Optional but Recommended)
-
1/2 cup panko or regular breadcrumbs
-
1 tablespoon olive oil
-
2 tablespoons chopped fresh cilantro
Instructions
1. Prepare the Oven and Dish
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 9×13-inch baking dish.
2. Sauté the Aromatics
-
Heat oil in a large skillet over medium heat.
-
Add diced onion and cook 3–4 minutes until softened.
-
Stir in garlic and ginger; cook 30–60 seconds until fragrant.
3. Bloom the Spices
-
Add curry powder, cumin, coriander, turmeric, cayenne, salt, and pepper.
-
Stir continuously for 30 seconds to toast the spices and deepen flavor.
4. Build the Curry Base
-
Stir in tomato paste and cook 1 minute.
-
Add diced tomatoes and coconut milk.
-
Mix well until smooth.
5. Add Vegetables and Chickpeas
-
Add zucchini, bell pepper, and chickpeas.
-
Simmer 8–10 minutes until zucchini begins to soften but is not mushy.
If using spinach or peas, stir them in during the last 2 minutes of simmering.
6. Thicken the Sauce
-
Mix cornstarch and water in a small bowl to create a slurry.
-
Stir into the curry mixture.
-
Simmer 2–3 minutes until slightly thickened.
If adding cooked rice or quinoa, fold it in now.
7. Assemble the Casserole
-
Transfer mixture to the prepared baking dish.
-
Smooth the top evenly.
For topping:
-
Mix breadcrumbs with olive oil.
-
Sprinkle evenly over casserole.
8. Bake
-
Bake uncovered for 25–35 minutes, until bubbling around the edges and lightly golden on top.
Let rest 10 minutes before serving to allow it to set slightly.
Flavor & Texture Notes
-
Chickpeas provide protein and structure.
-
Zucchini keeps the dish light while absorbing curry flavor.
-
Coconut milk adds richness and balances spice.
-
The breadcrumb topping adds contrast and texture.
Storage
-
Refrigerate up to 4 days.
-
Freeze up to 2 months (without breadcrumb topping for best texture).
-
Reheat at 350°F (175°C) until warmed through.
Serving Suggestions
-
Serve with naan or flatbread
-
Add a squeeze of lime before serving
-
Garnish with fresh cilantro
-
Pair with cucumber salad for freshness
