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Chick Pea - Zucchini Curry

Type: Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

8 oz 227gPasta *
2 tablespoons 30mlSafflower oil
1 tablespoon 15mlOnion - chopped (1/4 cup) (small)
1   Garlic - minced
1 1/2 cups 355mlSliced mushrooms - (4 oz)
1 cup 237mlZucchini - sliced (medium)
1 cup 62g / 2.2ozTomato - cubed (large)
1   Chick peas - drained(1.5 c
1   Tomato paste - (2/3 c)
2 teaspoons 10mlCurry powder - to taste
1 cup 237mlWater
1/4 teaspoon 1.3mlBlack pepper

Recipe Instructions

* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes) 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. Saute 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. Garnish with scallion curls. VARIATIONS: - add 1-2 t finely minced gingerroot; Saute with vegetables ~ serve on beds of hot cooked brown rice serve on couscous NOTE: Vegans are strict vegetarians who eat neither animal flesh nor animal products, including all dairy products. This dish would fit into a vegan diet. The chick peas and pasta complement each other to form a complete protein.

the California Culinary Academy


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