Chick Pea - Zucchini Curry

Course : Curry
Serves: 4
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8 ounces pasta *
2 tablespoons safflower oil
1 small onion -- chopped (1/4 cup)
1 clove garlic -- minced
1 1/2 cups sliced mushrooms -- (4 oz)
2 medium zucchini -- sliced
1 large tomato -- cubed
15 ounces chick peas -- drained(1.5 c
6 ounces tomato paste -- (2/3 c)
2 teaspoons curry powder -- to taste
1 cup water
1/4 teaspoon black pepper

Preparation / 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. Sauté 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 ginger root; sauté with vegetables. Serve on beds of hot cooked brown rice. Serve on couscous NOTE: The chick peas and pasta complement each other to form a complete protein.

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