Chickpea curry stuffed zucchini boats

Vegetarian curry stuffed zucchini with yogurt sauce and rice

Chickpea curry stuffed zucchini boats

Easy chickpea curry stuffed zucchini boats recipe! Vegetarian zucchini boats stuffed with a simple chickpea tikka masala and topped with a cumin lime yogurt sauce. Perfect for a meatless weeknight dinner!

Course dinner, entree

Cuisine American, Indian

Keyword vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings boats

Calories 313kcal

Author Trish Bozeman

Ingredients

FOR THE ZUCCHINI BOATS

2 large zucchini
1 15oz can chickpeas drained and rinsed
¼ cup tomato paste
3 teaspoon garam masala powder
2 teaspoon ground cumin
½ cup full fat coconut milk
salt and pepper

FOR THE YOGURT SAUCE

½ cup yogurt of your choice
1 teaspoon ground cumin
1 teaspoon fresh lime juice
water to thin
salt and pepper

FOR SERVING

fresh cilantro, lime slices, basmati rice, and naan bread (optional)

Instructions

FOR THE ZUCCHINI BOATS

Preheat the oven to 350° F.
Cut the zucchini in half lengthwise. Using a small spoon, scoop out the seeded inner flesh of each half, still leaving about ½" thick zucchini on the bottom and the sides to make a "boat." If needed, see pictures and instructions above in this post. Place the zucchini flesh side up in a roasting pan.
In a large bowl, combine the tomato paste, garam masala, 2 teaspoon of ground cumin, and the coconut milk. Stir in the chickpeas. Taste and season generously with salt and pepper to taste.
Scoop the chickpea mixture evenly among the scooped out part of each of the zucchini boats. Roast for 30 minutes or until the zucchini is tender enough to eat. Remove from the oven and cut off the stem stump.

FOR THE YOGURT SAUCE

While the zucchini boats are in the oven, make your yogurt sauce. In a small bowl, combine the yogurt, 1 teaspoon of ground cumin, and lime juice. Add water 1 tablespoon at a time until you get a sauce that you can drizzle over the boats. Taste and season with salt and pepper to taste.

FOR SERVING

To serve, drizzle a bit of the yogurt sauce over each zucchini boat. Top with fresh cilantro and lime slices (optional). Serve with basmati rice and naan bread (also optional). Enjoy!

Nutrition