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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 boats
Calories 313 kcal
Author Trish Bozeman

Ingredients

FOR THE ZUCCHINI BOATS

  • 2 large zucchini
  • 1 15oz can chickpeas drained and rinsed
  • 1/4 cup tomato paste
  • 3 tsp garam masala powder
  • 2 tsp ground cumin
  • 1/2 cup full fat coconut milk
  • salt and pepper

FOR THE YOGURT SAUCE

  • 1/2 cup yogurt of your choice
  • 1 tsp ground cumin
  • 1 tsp 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

  1. Preheat the oven to 350° F.

  2. Cut the zucchini in half lengthwise. Using a small spoon, scoop out the seeded inner flesh of each half, still leaving about 1/2" 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.

  3. In a large bowl, combine the tomato paste, garam masala, 2 tsp of ground cumin, and the coconut milk. Stir in the chickpeas. Taste and season generously with salt and pepper to taste.

  4. 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

  1. While the zucchini boats are in the oven, make your yogurt sauce. In a small bowl, combine the yogurt, 1 tsp of ground cumin, and lime juice. Add water 1 Tbsp 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

  1. 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 Facts
Chickpea curry stuffed zucchini boats
Amount Per Serving (1 boat)
Calories 313 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 4mg1%
Sodium 172mg7%
Potassium 1073mg31%
Carbohydrates 42g14%
Fiber 12g48%
Sugar 14g16%
Protein 14g28%
Vitamin A 659IU13%
Vitamin C 35mg42%
Calcium 147mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.