Description
A delicious and nutritious curry made with yellow zucchini and chickpeas, perfect for a flavorful meal.
Ingredients
Scale
- 2 medium yellow zucchinis, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the curry powder and cook for another minute.
- Add diced yellow zucchini and chickpeas; mix well.
- Pour in the coconut milk and bring to a simmer.
- Cook for 15-20 minutes, until the zucchini is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Adjust the spice level by adding chili powder if desired.
- This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Yellow Zucchini, Chickpea, Curry, Vegan, Indian Cuisine