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| Chick Pea - Zucchini Curry Recipe |
Category: Vegetables / Entrees
Rating:
N/A
Servings: 4
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Ingredients
8 oz pasta *
2 tablespoon safflower oil
1 sm onion, chopped (1/4 cup)
1 clove garlic, minced
1 1/2 cup sliced mushrooms (4 oz)
2 single med zucchini, sliced
1 lg tomato, cubed
15 oz can chick peas,drained(1.5 c
6 oz can tomato paste (2/3 c)
2 teaspoon curry powder, to taste
1 cup water
1/4 teaspoon black pepper
Cooking 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. Saute 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; saute 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.
entrees,vegetables
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