| Chick Pea Zucchini Curry
8 ounces of Pasta *
2 tablespoons of Safflower Oil
1 small onion, (1/4 cup)
1 clove garlic, minced
1 1/2 cup of sliced mushrooms (4 oz)
2 medium zucchini, sliced
1 large tomato, cubed
one 15 ounce can of Chick peas, drained
one 6 ounce can of tomato paste
2 teaspoons of curry powder, to taste
1 cup of water
1/4 teaspoon of black pepper
* 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 gingerroot; sauté 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.
More recipes with Curry |
|
|
|