I recently came across this recipe for Zucchini Chickpea Tomato Curry from Dreena Burton's cookbook Eat, Drink, & Be Vegan, and I knew it was the punch of flavor I was looking for. The zucchini, yams, and tomato complemented each other perfectly. And although I hadn't used all these recipe ingredients before, namely turmeric or fenugreek, it was a great crash course in using new spices to give vegan dishes life. I paired the dish with some easy brown rice and a crusty slice of flaxseed toast for some dipping.
Keep reading to see this Indian-inspired recipe for an easy curry.
1 tablespoon coconut oil 1. Heat the coconut oil in a large pot over medium-high heat. Add the onion and sweet potato, sauté until the onion is tender, about 10 minutes. Serves 3.
1/2 yellow onion, diced
1 sweet potato, diced in 1/2” chunks
2 cloves garlic, crushed
1” ginger, grated
1 tablespoon curry powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon fenugreek seeds
1 28 oz can crushed tomatoes
2 zucchini, diced in 1/2” chunks
1 14 oz can chickpeas, drained and rinsed
1/2 teaspoon agave nectar
1/2 cup cilantro, chopped
Juice of 1 lime
2. Toss in the garlic, salt, ginger, curry powder, coriander, cumin, fenugreek, and turmeric. Sauté for one minute.
3. Add the tomatoes, stirring to combine. Bring the mixture to a boil, reduce to a simmer, cover, and let cook for 10 minutes.
4. Add the zucchini, chickpeas, and agave nectar. Cover and simmer for 10-12 minutes, until all the vegetables are tender. If the mixture looks dry, add vegetable stock or water.
5. Add the cilantro and lime. Serve immediately.
1 tablespoon coconut oil
1. Heat the coconut oil in a large pot over medium-high heat. Add the onion and sweet potato, sauté until the onion is tender, about 10 minutes.
Nutritional Source: Calorie Count