ZUCCHINI CURRY WITH CHICKPEAS
Zucchini curry with chickpeas makes a great, super-flavorful, easy weeknight meal. Packed with cozy, Indian-inspired flavors, it's healthy comfort food at its finest. Enjoy it right away or make it ahead.
Provided by Carolyn Gratzer Cope
Categories Stews
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 236 calories, Carbohydrate 19.5 grams carbohydrates, Fat 16.2 grams fat, Fiber 6.4 grams fiber, Protein 6.2 grams protein
CHICKPEA ZUCCHINI CURRY
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
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
This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
- In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
- Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
- Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
- Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
- Garnish with extra coriander and serve with rice or dhal (or both).
Nutrition Facts : Calories 458 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
COURGETTE CURRY
Scoop out the seeds before slicing and frying the courgettes to achieve a firmer texture in this curry. Nothing is wasted - the seeds bulk out the sauce
Provided by Samuel Goldsmith
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it's fine if you don't get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.
- Heat 2 tbsp oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.
- Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. Serve with basmati rice and sides of your choice.
Nutrition Facts : Calories 389 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
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