It's zucchini time. Try tossing it in with chickpea curry! This is an easy tasty vegetarian dish served with Basmati rice, or your favourite grain. I love it with farro.
INGREDIENTS:
1 head of cauliflower, separated into florets
2 medium zucchini, diced into large 1 inch pieces.
3 tablespoons of tomato paste
2 tablespoons of minced ginger
2 tablespoons of minced garlic
3 tablespoons of curry powder
1/4 cup of butter and 2 tablespoons of extra virgin olive oil
3 cups of cooked chickpeas
2 onions diced
1/4 cup of chopped cilantro
1 cup of water or vegetable broth
salt and freshly ground black pepper to taste
METHOD:
In a large deep frying pan, over medium high heat, warm up the butter and oil. Add chopped onions and saute until they are soft and translucent. Stir in ginger, garlic, tomato paste and curry powder. Heat until fragrant, about 1 minute. Add vegetable broth to deglaze pan. Toss in cauliflower, cook for 3 minutes and then add in zucchini. Cook both until fork tender, approximately an additional 5 to 7 minutes. Lastly add in the chickpeas, cook until they are heated through. Season to taste. Sprinkle with freshly chopped cilantro and serve.
TIPS:
To ensure even cooking, equally cut cauliflower florets.
