Chickpea Zucchini Curry Food

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.

EASY ZUCCHINI CHICKPEA CURRY

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.

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.

SAUTéED ZUCCHINI & CHICKPEAS

Steps:

• Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
• Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
• Add the chickpeas.
• Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
• To transport: Cool then place in an airtight container.
• To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
• Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI

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.