Description
A creamy, aromatic curry featuring tender zucchini and hearty chickpeas simmered in a rich coconut milk base with warm spices.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant. Stir in curry powder, turmeric, and cayenne pepper.
- Add diced zucchini and chickpeas, stirring to coat with spices. Cook for 3-4 minutes.
- Pour in coconut milk and bring to a simmer. Reduce heat and cook for 15-20 minutes, until zucchini is tender.
- Season with salt to taste. Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.