Chickpea Curry with Zucchini

This curry is a very easy, healthful dinner or side dish.  I like it served on rice with a side of plain Greek style yogurt.

Chickpea Curry with Zucchini

2 tbsp Smart Balance oil, or olive oil

2 zucchini, sliced into 1 inch thick rounds

1 onion, chopped

3-4 garlic cloves, minced

1-2 tbsp curry powder

1-2 tsp ground ginger

3 c. tomato sauce

2 cans of chick peas, rinsed and drained

1 lime, juiced and zested

salt and pepper to taste

Saute garlic and onion in oil in a large pot for 3-4 minutes.  Add curry and ginger, stirring about 1 minute more.  Add tomato sauce, chick peas and 1 cup water.  Bring to a boil, then reduce heat to medium-low.  Add zucchini slices, and continue to simmer until the zucchini is tender.  Add lime juice, lime zest, salt and pepper to taste.  Serve over warm rice.

About Kellie

For the love of food and cooking, and the adventures both inspire...
This entry was posted in Soups and Stews, Uncategorized, Veggies & Grains and tagged , , . Bookmark the permalink.

2 Responses to Chickpea Curry with Zucchini

  1. Jason says:

    I see you liked my photo with the steam best ;-).

  2. Lynn Davis says:

    This wasn’t the one you brought to the pot luck but was awesome and a big hit at the party I took it to!

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