Indian Spiced Vegetable Bake

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, chopped
• 1 cup chickpeas, drained and rinsed
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Add garlic and ginger, cooking for another minute until fragrant.
4. 4 Stir in cumin, coriander, turmeric, and cayenne, cooking for 30 seconds.
5. 5 Pour in crushed tomatoes and bring to a simmer.
6. 6 In a greased baking dish, layer the zucchini, yellow squash, and red bell pepper.
7. 7 Spread the chickpea mixture over the vegetables.
8. 8 Nestle the frozen peas into the mixture.
9. 9 Bake uncovered for 40 minutes, or until vegetables are tender.
10. 10 Garnish with fresh cilantro before serving.

Nutrition

Tips

• For extra flavor, add a splash of coconut milk to the sauce.
• Customize with your favorite veggies.
• This dish can be made ahead and reheated before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with warm naan or basmati rice.
• Pair with a cooling cucumber raita for balance.

FAQ