Chick Pea - Zucchini Curry Ingredients
8 oz pasta *
2 tbsp safflower oil
1 sm onion, chopped (1/4 cup)
1 clove garlic, minced
1 1/2 cup sliced mushrooms (4 oz)
2 med zucchini, sliced
1 lg tomato, cubed
15 oz can chick peas,drained(1.5 c
6 oz can tomato paste (2/3 c)
2 tsp curry powder, to taste
1 cup water
1/4 tsp black pepper
Chick Pea - Zucchini Curry Directions
* 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.
Serves: 4
Chick Pea - Zucchini Curry Recipe from Recipes To Go
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