Time 45m Number Of Ingredients 17 Steps:
Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes. Add the ginger, garlic, jalapeño or cayenne, mustard seed, cumin, turmeric, coriander, and cinnamon and cook, stirring constantly, for one minute. Add the tomatoes, coconut milk, salt, and pepper and stir well. Raise the heat to high to bring to a boil, then reduce to a brisk simmer. Stir in the chickpeas and zucchini and simmer for about 20 minutes, until zucchini is tender but not falling apart. Remove from heat and stir in cilantro. Serve with basmati rice.
Time 20m Number Of Ingredients 13 Steps:
In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned. Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated. Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together. Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir. Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients. Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
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 and 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 and garnish with scallion curls. Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein. If you’d like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.
Yield 4 servings Number Of Ingredients 14 Steps:
First off, dice the onions and garlic and grate the ginger. Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning. While the onions are sauteing, dice the zucchini into bite-sized pieces. Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often. Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated. Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes. Season with salt and pepper. If you’d like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice. Enjoy!
Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas. Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed. Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).
Time 40m Number Of Ingredients 20 Steps:
Start your rice first thing so that it’s ready when your curry’s ready. Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes. Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute. Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes. Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes. Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm. Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes. Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you’d like a bit more heat. To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.
