Sink your teeth into a dish that tasty and nutritious with these Chickpea Curry Stuffed Zucchini Boats! Your taste buds will thank you.
If you’re looking for a delicious and healthy meal, then you’ve come to the right place. These Chickpea Curry Stuffed Zucchini Boats combine the fresh and crisp texture of zucchini with the spicy and flavourful taste of curry, in addition to delivering a highly nutritious dish. It’s also vegan, gluten-free, and can be easily made into a low-carb meal.
Zucchini: The Swiss Army Knife of Vegetables
Zucchini is a versatile vegetable that can be cooked in various ways and is a great addition to any healthy diet. Seriously, it’s like the Swiss Army Knife of veggies. Craving noodles but want to keep it light? Zucchini noodles to the rescue. Want a dessert with a hint of nutrients? Zucchini loaf delivers. Need a carb-free pizza crust? Yes, zucchini can offer this too. That’s why using zucchinis as the vessel for this delicious chickpea curry stuffing is a fantastic option.
Turbo Boost With Chickpeas
Chickpeas are like the superfoods of the legume world. For the longest time, I thought they were eaten exclusively by vegetarians as a plant-based protein. Despite my early ignorance, I’ve thankfully learned that this is not the case. Chickpeas are a wonderful ingredient to use, no matter a person’s status on meat consumption. In addition to being delicious, they’re also packed with all sorts of health benefits that’ll make you feel like you’ve just strapped yourself with a jetpack. In short, chickpeas offer high amounts of protein, fiber, and important vitamins and minerals, making them a nutritional powerhouse that’ll keep you feeling full and satisfied. Hence, these Chickpea Curry Stuffed Zucchini Boats are a great meal option to enjoy all the health benefits they have to offer!
Spice Things Up With Curry
Curry is a staple in many cuisines and one of my personal favourites. Known for its warm, rich, and savoury flavours, curry lends itself very well in to this particular recipe. The flavour profile of curry varies depending on the ingredients and spices used, but it generally combines a blend of aromatic spices such as cumin, coriander, turmeric, and ginger.
Fun Curry Fact
Did you know that there are many different types of curry? Tikka masala, Thai green curry and Massaman curry are just a few examples. Each have a unique blend of spices and seasonings that make them distinct and delicious!
Special Equipment
You won’t need any fancy equipment to make this Chickpea Curry Stuffed Zucchini Boats recipe. It’s a simple dish that requires only a few basic kitchen tools. Check out the list below and you’ll be good to go!
- Cutting board
- Knife
- Baking Dish
- Large bowl
- Large pot
- Melon baller or spoon
Chickpea Curry Stuffed Zucchini Boats Morning, Noon and Night
If you weren’t already sold on this recipe, I’d also like to add that these Chickpea Curry Stuffed Zucchini Boats can easily be customized based on your personal taste preferences. For a spicy kick, add chili powder, or for a sweeter taste, add a little honey or maple syrup. You do you, boo. Just don’t sleep on this tasty and healthy meal!
Scroll below for this Chickpea Curry Stuffed Zucchini Boats recipe and if you haven’t already, don’t forget to subscribe!
Want to see how it’s assembled? Check out my video on the Food Network Canada !
Chickpea Curry Stuffed Zucchini Boats
Ingredients
- 6 Zucchinis large
- 1 Tbsp Olive oil
- 1 Onion small, diced
- 2 Garlic cloves minced
- 1 Carrot medium, diced
- 2 Tomato large, diced
- 1 Tbsp Ginger Fresh, grated
- 1 Tbsp Garam masala
- 1 tsp Cumin ground
- 1 tsp Turmeric ground
- 1 tsp Salt
- 14 oz Chickpeas drained & rinced
- 7 oz Full-fat coconut milk
- 1 cup Baby spinach washed
- Cilantro fresh, for garnish
Instructions
- In a large sauté pan, heat oil over medium-high heat. Add onion and sauté 2-3 minutes, until softened.
- Add garlic, carrots, tomatoes, ginger, garam masala, cumin, turmeric and salt. Stir and cook until fragrant.
- Add coconut milk. Bring to a simmer and cook for 10 minutes.
- Add chickpeas and baby spinach. Stir, cover and cook for 5 minutes.
- While chickpea mixture cooks, preheat the oven to 400°F. Cut the zucchinis in half horizontally. Hollow the centers with a melon baller or spoon, leaving ½ inch thick boat on each half. Line a baking sheet with parchment paper and place halved zucchinis on the baking sheet, skin side down. Set aside.
- Spoon chickpea filling onto prepped zucchini boats, fitting as much as you can into the hollow center. Transfer to the oven and cook for 20-25 minutes, until the zucchini has softened.
- Let stand for 5 minutes. Garnish with fresh cilantro and serve!
Nutrition
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