Easy Zucchini Chickpea Curry Recipes

ZUCCHINI CURRY WITH CHICKPEAS

Steps:

• Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes.
• Add the ginger, garlic, jalapeño or cayenne, mustard seed, cumin, turmeric, coriander, and cinnamon and cook, stirring constantly, for one minute.
• Add the tomatoes, coconut milk, salt, and pepper and stir well. Raise the heat to high to bring to a boil, then reduce to a brisk simmer.
• Stir in the chickpeas and zucchini and simmer for about 20 minutes, until zucchini is tender but not falling apart.
• Remove from heat and stir in cilantro. Serve with basmati rice.

CHICKPEA ZUCCHINI CURRY

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.