Chickpea-zucchini Curry

Never tried to make curry before. This recipe comes courtesy of the book “The 15-Minute Gourmet: Vegetarian” by Paulette Mitchell. I bought this book at Bookmans the week before the snow came and the roof collapsed and ruined my existence.

Chickpea-Zucchini Curry
2 tablespoons olive oil
1 1/2 cups sliced mushrooms
1 small zucchini cut into 1/4 inch slices
1/4 cup coarsely chopped onion
1/2 teaspoon minced garlic
2 teaspoons curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (6 oz) can tomato paste
1 cup water
1 large tomato, cut into 1/2-inch cubes
1/4 teaspoon pepper
8 oz wide egg noodles (or rice)

1. Heat the oil in a wok. Add the mushrooms, zucchini, onion, garlic and curry powder. Cook, stirring occasionally till the zucchini is tender but not mushy.
2. Add the remaining ingredients except noodles. Cover and cook, stirring occasionally over medium heat for about 6 minutes. Adjust the seasoning to taste.
3. Cook the noodles.
4. Spoon the vegetable mixture over noodles to eat.

Step 1

Step 1 (veggies cooking)

Step 3



4 thoughts on “Chickpea-zucchini Curry

  1. Actually guys, I had a problem with this as I didn’t think it was curry-y enough. I kind of just felt like I was eating glorified spaghetti sauce. That said, it was still yummy….just not what I expected.

  2. Pingback: Chickpea Curry | A Poet in the Kitchen

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