Zucchini Chickpea Tomato Curry

Name: Zucchini Chickpea Tomato Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp water (+1 Tbsp as needed, for sauce); 1 cup onion (diced); 2 cups yellow-flesh sweet potatoes (cut in small chunks, about 1⁄2 lb/225 g); 2 medium-large garlic cloves (minced or crushed); 1 tsp salt (optional); 2 tsp fresh ginger (grated); 1 tbsp mild curry powder; ½ tsp fenugreek seeds (optional); 1 tsp coriander seeds; 1 tsp cumin seeds; ½ tsp ground turmeric; ⅛ tsp ground cloves; 1 date (pitted, chopped); 1 ½ cups zucchini (+½ as desired, chopped); 28 oz organic crushed tomatoes (see Chef's Note, BPA-free can); 1 ¾ cups chickpeas (home cooked or BPA-free can, drained and rinsed); ½ cup green beans, frozen or fresh (chopped if fresh); cilantro (chopped, for garnish); lime wedges (for serving)

Dreena Burton

4 years ago

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

2 tbsp water (+1 Tbsp as needed, for sauce)

1 cup onion (diced)

2 cups yellow-flesh sweet potatoes (cut in small chunks, about 1⁄2 lb/225 g)

2 medium-large garlic cloves (minced or crushed)

1 tsp salt (optional)

2 tsp fresh ginger (grated)

1 tbsp mild curry powder

½ tsp fenugreek seeds (optional)

1 tsp coriander seeds

1 tsp cumin seeds

½ tsp ground turmeric

⅛ tsp ground cloves

1 date (pitted, chopped)

1 ½ cups zucchini (+½ as desired, chopped)

28 oz organic crushed tomatoes (see Chef's Note, BPA-free can)

1 ¾ cups chickpeas (home cooked or BPA-free can, drained and rinsed)

½ cup green beans, frozen or fresh (chopped if fresh)

cilantro (chopped, for garnish)

lime wedges (for serving)

Directions

In a large pot on medium-low heat, add water, onion, potatoes, garlic, salt if using, ginger, curry powder, fenugreek, coriander, cumin, turmeric, cloves, and chopped date.

Let cook for 7–8 minutes, stirring occasionally and adding more water if vegetables and spices are sticking.

Add zucchini, tomatoes, and chickpeas, and increase heat to high.

Let the mixture reach a boil, then reduce the heat and cover the pot.

Let simmer for 15–20 minutes or more if needed, until sweet potatoes are soft when pierced.

Add green beans and cook for another 3–4 minutes until they are just tender and still bright green.

Serve, adding fresh cilantro if using, and with a wedge of lime.

Chef's Notes

Spud Subs
Feel free to use red or Yukon potatoes in place of the sweet, or a combination of two or three varieties!

Greens Boost
Add several generous handfuls of baby spinach to this curry just before serving. Stir through until the spinach is just wilted. Then, serve up straight away!

Tomatoes Tip
If you only have whole or diced canned tomatoes, use a hand blender to purée them. Pour off some liquid from the can into the pot first, then insert the hand blender directly into the can and purée!

Serving Suggestions
This is delicious served over brown basmati rice. You can also try pairing it with cooked millet or quinoa.

Recipe from eat, drink & be vegan by Dreena Burton adapted for WHOLE Life Club (WLC)