Asparagus Zucchini And Chickpea Green Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY ZUCCHINI CHICKPEA CURRY



Easy Zucchini Chickpea Curry image

This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.

Provided by Tania Sheff

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 small onion (diced)
2 tbsp. grapeseed oil (or other kind)
3 garlic cloves, minced
1 tbsp. ginger, minced
2 tbsp. Thai red curry paste*
14 oz. (1 can) full-fat coconut milk
2 small zucchini, cut into medium cubes
32 oz. (2 cans) cooked chickpeas
1/2 tsp. sugar
2 handfuls baby spinach
2 tbsp. soy sauce
1/3 cup chopped cilantro
1/3 cup chopped chives

Steps:

  • In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
  • Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
  • Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
  • Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
  • Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
  • Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 50 g, Protein 17 g, Fat 25 g, SaturatedFat 15 g, Sodium 308 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving

ASPARAGUS AND ZUCCHINI CRUDI



Asparagus and Zucchini Crudi image

Provided by Giada De Laurentiis

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish

Steps:

  • Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
  • In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

CHICKPEA ZUCCHINI CURRY



Chickpea Zucchini Curry image

Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you!

Provided by Julesong

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces pasta (preferably thin egg noodles or whole wheat spaghetti)
2 tablespoons oil
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups mushrooms, sliced
2 medium zucchini, sliced
1 large tomatoes, chopped
1 (15 ounce) can chickpeas, drained (about 1 1/2 cups)
1 (6 ounce) can tomato paste (about 2/3 cup)
2 teaspoons of your favorite curry powder, to taste
1 cup water
1/4 teaspoon black pepper
scallion, curled (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes)

Steps:

  • Boil a large pot of water; cook pasta until al dente.
  • While pasta is cooking, heat oil in a saucepan.
  • Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy.
  • Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes.
  • When pasta is done, drain well.
  • Spoon vegetables over pasta and garnish with scallion curls.
  • Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein.
  • If you'd like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.

CHICKPEA CURRY WITH CARROTS



Chickpea Curry with Carrots image

Authentic Indian chickpea curry with carrots and spices. Optional vegetables include chopped sweet peppers, zucchini, or snap peas, which can be added 10 minutes before the end of cooking time. Serve with naan bread or basmati rice.

Provided by Tony

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 16

4 sun-dried tomatoes, chopped
½ teaspoon mustard seeds
¼ teaspoon cardamom seeds
1 teaspoon ghee (clarified butter), or as needed
2 teaspoons onion, chopped
1 teaspoon sliced ginger
1 clove garlic, chopped
1 teaspoon garam masala
1 teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 (15 ounce) can chickpeas, drained
2 small carrots, sliced
1 chile pepper, chopped
½ cup whole-milk yogurt, at room temperature
½ cup vegetable broth, or as needed

Steps:

  • Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
  • Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
  • Stir in yogurt. Add broth to thin curry if necessary.

Nutrition Facts : Calories 426 calories, Carbohydrate 77.9 g, Cholesterol 13.5 mg, Fat 8.4 g, Fiber 16.5 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1790.2 mg, Sugar 28.7 g

ASPARAGUS AND ZUCCHINI SAUTé



Asparagus and Zucchini Sauté image

This was a veggie delight I came up with on spur of the moment and I'm so glad I was inspired. It is so easy, the flavors are all natural and come together to make a nice rich flavorsome juice which is why no extra spices are needed. I hope you like it.

Provided by Summerwine

Categories     One Dish Meal

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 garlic cloves (finely chopped)
1 leek (sliced 1/2 thick)
4 large mushrooms (sliced)
1/2 lb asparagus
1 small zucchini (unpeeled)
1 medium tomatoes
salt & freshly ground black pepper
grated fresh parmesan cheese (to garnish)

Steps:

  • Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
  • Slice the zucchini in half and then slice up in bite-size chunks.
  • Melt the butter in a frying pan.
  • Add finely chopped garlic, slice leeks and sauté until browned.
  • Add mushrooms to the fry pan and sauté for 3-5 minutes.
  • Add asparagus (except for tips) and zucchini to the fry pan.
  • Add salt and fresh ground black pepper.
  • Cover and simmer until tender; about 10 minutes.
  • Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
  • Garnish with grated fresh parmesan cheese.

Nutrition Facts : Calories 189, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 118.4, Carbohydrate 17.9, Fiber 5, Sugar 6.7, Protein 6.4

GARBANZO-VEGETABLE GREEN CURRY



Garbanzo-Vegetable Green Curry image

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

3 cups frozen cauliflower
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 ounces) coconut milk
1/4 cup green curry paste
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
1-1/2 cups frozen peas
2 packages (8.8 ounces each) ready-to-serve long grain rice
1/2 cup lightly salted cashews

Steps:

  • In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender., Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened., Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.

Nutrition Facts : Calories 516 calories, Fat 24g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 15g protein.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS



Smashed Zucchini With Chickpeas and Peanuts image

The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)
1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons
2 limes, 1 zested and juiced, the other cut into wedges for serving
Kosher salt (such as Diamond Crystal)
1/4 cup extra-virgin olive oil, plus more for serving
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry
1/4 cup roasted peanuts (salted or unsalted)
1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

Steps:

  • Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
  • Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
  • Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES



Roasted Asparagus, Zucchini, and Tomatoes image

A touch of lemon and garlic gives these vegetables a refreshing flavor.

Provided by Vicki B

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 8

1 pound fresh asparagus, trimmed and cut into thirds
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1 cup grape tomatoes
1 tablespoon olive oil
1 tablespoon minced garlic
½ lemon
sea salt to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
  • Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
  • Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI



Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 40m

Number Of Ingredients 20

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

  • Start your rice first thing so that it's ready when your curry's ready.
  • Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
  • Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
  • Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
  • Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
  • Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
  • Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
  • Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
  • To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

More about "asparagus zucchini and chickpea green curry recipes"

CHICKPEA CURRY WITH ASPARAGUS AND MUSHROOMS - PLANT …
chickpea-curry-with-asparagus-and-mushrooms-plant image
2017-05-15 1 Throw leek slices, minced garlic, sliced mushrooms, salt (optional), turmeric and curry powder into a saucepan and sauté with 2 tbsps. …
From nutritionstudies.org
4/5 (2)
Category Main Dish
  • Throw leek slices, minced garlic, sliced mushrooms, salt (optional), turmeric and curry powder into a saucepan and sauté with 2 tbsps. of water for 5 minutes stirring occasionally.
  • While the other ingredients are sautéing, prepare the asparagus by snipping off the woody end and cutting the edible part into shorter sticks (or leave them long, as you prefer).
  • When the 5 minutes is up, add asparagus and ⅓ cup of water onto the saucepan. Let simmer for 10 minutes.
  • Stir in ½ cup of coconut milk and bring to boil. If the sauce is too liquidy, pour in starch-water mixture stirring at the same time. Bring to boil again and turn off the heat.


ASPARAGUS, ZUCCHINI AND CHICKPEA GREEN CURRY - CLOSET …
asparagus-zucchini-and-chickpea-green-curry-closet image
2011-06-11 Heat the oil in a pan over medium heat. Add the curry paste and saute until fragrant, about a minute. Add the coconut milk, fish sauce, lime …
From closetcooking.com
Reviews 15
Estimated Reading Time 3 mins
Servings 4
Total Time 20 mins


SAUTéED PEPPERS, ASPARAGUS, AND ZUCCHINI RECIPE | EATINGWELL
Step 1. In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender. Advertisement. Step 2. Stir in garlic, salt and black pepper; cook and stir for 1 minute.
From eatingwell.com


ASPARAGUS AND CHICKPEA SALAD WITH GRILLED HALLOUMI CHEESE
In a bowl, whisk together the mayonnaise, mustard and lemon juice. Add the warm asparagus, chickpeas and zucchini. Season with salt and pepper. Set aside. Pat the cheese dry with paper towel. In the same skillet over medium-high heat, brown the cheese for a few seconds on each side in the remaining 1 tbsp (15 ml) oil.
From ricardocuisine.com


1-POT GREEN CURRY WITH CHICKPEAS & KALE - MINIMALIST BAKER RECIPES
2020-10-15 Thai green curry paste is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds ( source ). It’s spicy and flavorful and pairs perfectly with the sweetness of coconut milk. Our DIY green curry paste strays a bit from the traditional, with the addition of ...
From minimalistbaker.com


VEGETARIAN THAI GREEN CURRY - VIKALINKA
2019-05-30 Add snow peas, tender stem broccoli and red bell pepper, continue cooking uncovered for 5-7 minutes. Taste your vegetables for doneness. They should be softer but still slightly crunchy and bright green. Add chopped cilantro and squeeze lime juice from ½ lime over the curry. Serve with rice.
From vikalinka.com


ASPARAGUS, ZUCCHINI AND CHICKPEA GREEN CURRY RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


THAI GREEN CURRY CHICKPEAS WITH SPINACH - FORKS OVER KNIVES
2022-03-11 Instructions. In a large saucepan cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to boiling; add garbanzo beans.
From forksoverknives.com


VEGETARIAN THAI GREEN CURRY RECIPE | AMBITIOUS KITCHEN
2021-02-26 Next add in green curry paste and turmeric and stir for 30 seconds to release flavors. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender.
From ambitiouskitchen.com


ZUCCHINI AND GREEN PEAS COCONUT CURRY - HEALTHIER STEPS
2018-02-28 To make the recipe. 1. Saute the onion, garlic, and ginger. 2. Add the dry spices, curry powder, paprika, cumin, and thyme. 3. Add coconut milk, broth, salt, and pepper and bring to a boil. 4. Cover saucepan and reduce to simmer for 15 minutes or until the sauce is thick.
From healthiersteps.com


GREEN CURRY OF CHICKPEAS, ZUCCHINI AND SPINACH RECIPE | BETTER …
2017-06-02 Add onion, ginger, garlic and lime leaves. Cook for 5 minutes or until softened. Add curry paste then cook, stirring constantly, until mixture begins to stick. Pour in stock, bring to a simmer then add chickpeas. Cook gently for 10 minutes then add zucchini and peas. Put spinach, coriander, mint and juice in a blender and puree until very smooth.
From bhg.com.au


GREEN CHICKPEA CURRY | MINIMALIST BAKER RECIPES
2015-05-07 Add chickpeas and stir to coat once more. Cook for 3-4 minutes. Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat. Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
From minimalistbaker.com


THAI GREEN CURRY WITH SPRING VEGETABLES - COOKIE AND KATE
2022-03-06 Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar.
From cookieandkate.com


10 BEST CHICKEN ASPARAGUS ZUCCHINI RECIPES - YUMMLY
2022-06-06 cream cheese, salmon, fresh lemon juice, wasabi, zucchini, asparagus spears and 4 more Zucchini Risotto Sobre Dulce y Salado garlic, feta, salt and ground black pepper, olive oil, arborio rice and 5 more
From yummly.com


NEIL PERRY'S CHICKPEA AND GREEN LENTIL CURRY WITH SPINACH
Reduce the heat to low, cover and cook gently for about 1 hour or until the lentils are tender. 3. Add the spinach, sea salt, chilli powder, cumin and 80ml (⅓ cup) water. Stir to combine, then return to a simmer. Cover and simmer gently for 30 minutes, stirring from time to time. Add the chickpeas and heat through, then remove from the heat.
From goodfood.com.au


GREEN CURRY CHICKPEA AND VEGETABLE PASTA - RECIPE RUNNER
Instructions. Cook the pasta according to package instructions. While the pasta cooks, add the oil to a large skillet over medium-high heat. Add in the onion and carrots, season with salt and pepper and sauté for about 3 minutes. Add in the sugar snap peas and sauté another minute.
From reciperunner.com


GOLDEN BUTTERNUT CHICKPEA CURRY - THE FULL HELPING
2015-10-07 Cook the onions for 7 minutes, or until they're very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, …
From thefullhelping.com


GREEN CURRY CHICKEN WITH ASPARAGUS | FOODLAND ONTARIO
Instructions. In large deep skillet, cook onion, garlic, curry paste and oil over medium-high heat stirring until softened. Add chicken; stir-fry for about 5 minutes or until browned. Add coconut milk, 1/2 cup (125 mL) water and asparagus; bring to boil. Simmer, uncovered, for 15 minutes or until juices run clear when chicken is pierced.
From ontario.ca


ITALIAN-STYLE ZUCCHINI AND CHICKPEA SAUTé - FORKS OVER KNIVES
2020-07-21 Heat an extra-large skillet over medium. Add the first five ingredients (through thyme); cook 10 minutes, stirring often and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add zucchini; cook 10 minutes more or until zucchini is tender. Stir in chickpeas, marinara sauce, and vinegar. Season with salt and black pepper.
From forksoverknives.com


THAI GREEN CURRY ASPARAGUS PASTA - DEL'S COOKING TWIST
2020-04-25 Pour in the coconut milk, basil leaves, salt and pepper. Cover and let simmer over medium heat fo 5 to 10 minutes, or until the asparagus are soft but still green in color. Remove Thai basil leaves, then transfer asparagus to a blender, and blend on high speed until smooth and creamy. Add lime juice and give a good stir.
From delscookingtwist.com


GREEN THAI CURRY WITH CHICKEN - AVERIE COOKS
2022-05-11 Add the diced chicken to the skillet and cook until done. Add the garlic, ginger, and coriander and cook until fragrant. Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and reduce the heat. Allow mixture to gently boil for about 5 minutes before adding the remaining ingredients and serving.
From averiecooks.com


CHICKPEA & VEGETABLE COCONUT CURRY SOUP - I LOVE VEGAN
2015-01-26 Add the chickpeas, zucchini, carrot, garlic, and if you're using kale instead of spinach, add that now too. Cook until garlic becomes translucent. Add the curry powder, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes. Add 1 litre of vegetable stock, ⅓ cup uncooked red lentils, ⅓ cup rinsed, uncooked quinoa.
From ilovevegan.com


THAI GREEN CURRY CHICKEN WITH ZUCCHINI AND GREEN BEANS RECIPE
Ingredient Checklist. 2 tablespoons vegetable oil ; 1/2 yellow onion, thinly sliced ; 1 serrano chile, sliced (remove seeds for a less spicy flavor)
From foodandwine.com


SKILLET GREEN CURRY CHICKEN - CLOSET COOKING
2022-05-09 2 tablespoons basil, chopped. directions. Heat the oil in a skillet over medium-high heat, add the chicken and cook until golden brown on both sides, about 3-5 minutes per side, before setting aside. Add the green curry paste and the whites of the green onions and cook in the oil in the skillet until fragrant, about a minute.
From closetcooking.com


VEGETABLE AND CHICKPEA CURRY RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly. Advertisement. Step 2. Place onion mixture in a 5-quart electric slow cooker.
From myrecipes.com


ASPARAGUS AND ZUCCHINI PASTA - LAZY CAT KITCHEN
Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.
From lazycatkitchen.com


ASPARAGUS, ZUCCHINI AND CHICKPEA GREEN CURRY | RECIPE
May 31, 2012 - Asparagus, Zucchini and Chickpea Green Curry Recipe : Asparagus, zucchini and chickpeas in a tasty Thai coconut green …
From pinterest.ca


THAI-STYLE CHICKPEA GREEN CURRY - MORE.CTV.CA
In a separate pot, add the olive oil, onions and garlic and cook over medium-low heat for four to five minutes. Add the chickpeas and cook for another minute before adding the tomatoes, cumin, anise, allspice, black pepper, and salt. Cook for another one to two minutes, then add the curry paste, coconut milk, and stock.
From more.ctv.ca


ZUCCHINI CURRY | INDIAN COURGETTE CURRY - SWASTHI'S RECIPES
2022-02-02 Make Zucchini Curry. 3. Heat 1½ tablespoons oil in a pan on a medium heat. Add 1 pinch mustard (optional) and ½ teaspoon cumin seeds. 4. When the seeds begin to crackle, add 1 teaspoon chopped ginger, 1 chopped green chili and 1 sprig curry leaves. If you do not have curry leaves & green chilies, you may skip them.
From indianhealthyrecipes.com


10 BEST SQUASH ZUCCHINI ASPARAGUS RECIPES - YUMMLY
2022-05-23 zucchini, shredded mozzarella cheese, pizza crust, fresh asparagus and 7 more Herbed Vegetables en Papillote Williams-Sonoma fresh dill, kosher salt, carrots, squash, chopped fresh chives and 4 more
From yummly.com


EASY VEGAN CHICKPEA CURRY
2021-03-19 2. Step: In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes. 3. Step: Stir in the red curry paste and the curry powder and cook for another minute. 4. Step: Add the coconut milk, vegetable broth, carrot, chickpeas, and peas. Pin it!
From veganheaven.org


ZUCCHINI CURRY WITH CHICKPEAS (COURGETTE CURRY ... - WHERE IS MY …
2020-07-09 Halve the zucchini and the carrot lengthwise, then chop the halves into slices. Chop the pepper into slices as well. Drain and rinse the chickpeas. Add everything to the sauce and cook, uncovered, for about 8-10 minutes until the vegetables are done to your liking and the sauce reduces a little bit.
From whereismyspoon.co


CHICKPEA AND SPINACH THAI GREEN CURRY {QUICK & EASY VEGAN …
2018-11-22 Cook for two minutes before adding the carrots, Birds Eye Chickpea & Spinach Mix, lime leaves, coconut milk and stock. Bring to the boil then turn down, cover with a lid, and simmer for 15 minutes, or until the vegetables are cooked through. Add in the sweetcorn, mangetout and baby button mushrooms and simmer for three minutes.
From kelliesfoodtoglow.com


SPICED CHICKPEA CURRY WITH STEWED PEPPERS & ZUCCHINI
2021-02-09 Cut the remaining lime into small wedges. -Heat 1 tablespoon of oil or butter in a large pot over medium-high heat. Add the chopped onions, bell pepper, zucchini, and garlic. Cook for 3-5 minutes until the peppers start to soften. Mix in the curry paste and cook, stirring often for about 30 seconds to gently toast the spices.
From earthfoodandfire.com


ASPARAGUS, ZUCCHINI RECIPES - LOVE AND LEMONS
Hundreds of healthy, seasonal, whole food recipes that you and your family will love! Includes many vegan recipes, vegetarian recipes, gluten free recipes!
From loveandlemons.com


SPRING VEGETABLE RISOTTO WITH ASPARAGUS, ZUCCHINI, FAVA BEANS, …
2018-08-09 Directions. Bring 2 quarts of lightly salted water to a boil. Prepare an ice bath. Working with one vegetable at a time, cook asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini by adding to water and cooking until just tender, 2 to 3 minutes (taste as they cook to confirm doneness). Transfer to ice bath to stop cooking, then ...
From seriouseats.com


COCONUT GREEN CURRY WITH MUSHROOMS AND CHICKPEAS RECIPE
2020-05-04 Step 5. Heat 2 Tbsp. vegetable oil in a medium saucepan over medium-high. Add mushrooms and cook, stirring occasionally with a wooden spoon, until golden brown and starting to shrivel, about 5 ...
From bonappetit.com


WWW.EATYOURBOOKS.COM
Categories: Pasta, doughs & sauces; Quick / easy; Lunch; Main course; Suppers; Thai ; Ingredients: chicken thighs; Chinese five-spice powder; honey; sesame seeds; red ...
From eatyourbooks.com


THAI GREEN CHICKEN CURRY WITH ASPARAGUS | WILLIAMS SONOMA
Directions: Bring a saucepan of salted water to a boil over high heat. Add the asparagus and cook just until crisp-tender, about 2 minutes. Drain and refresh with cold water, then drain again. Cut the chicken across the grain on a slight diagonal into slices about 1/2 inch (12 mm) thick. Season with salt. In a large fry pan over medium-high ...
From williams-sonoma.com


Related Search