Curry is an iconic dish with roots in South Asian cuisine, particularly from India, where spices and vegetables are combined in rich and aromatic stews. Throughout Latin America, curry has been adopted and adapted in various ways, with its ingredients varying by region. In countries like Mexico, Colombia, and Argentina, this type of stew is often incorporated under similar names, although the ingredients may change to suit local products. In some places, it is simply known as "curry stew" or "vegetable curry." The combination of zucchini and chickpeas provides a perfect balance of protein and fiber, making this dish a healthy and delicious option, ideal for those seeking a balanced and flavorful diet.
Zucchini and chickpea curry
How to Make Zucchini and Chickpea Curry
To begin, bring a large pot of water to a boil.
Cook the pasta until it is al dente.
While the pasta is cooking, heat oil in a saucepan.
Add onion, garlic, mushrooms, and zucchini and sauté until the zucchini is tender but not soft.
Incorporate the remaining ingredients and cook over medium heat, covered, for about 8 minutes.
When the pasta is ready, drain it well.
Place the vegetables over the pasta and garnish with scallion curls.
For a variation, you can add 1-2 teaspoons of finely chopped ginger root and sauté it with the vegetables.
The chickpeas and pasta complement each other to form a complete protein.
If you want to try making your own curry powder, you can try my published recipe: curry powder mix #104344.
Ingredients: Pasta, oil, onion, garlic cloves, mushrooms, zucchini, tomatoes, chickpeas, tomato paste, curry powder, water, black pepper, and scallions.
Ingredients (13)
- Pasta
- Oil
- Onion
- Garlic Cloves
- Mushrooms
- Zucchini
- Tomatoes
- Chickpeas
- Tomato Paste
- Curry Powder
- Water
- Black Pepper
- Scallions
Instructions (18 steps)
- 1 Boil a large pot of water
- 2 Cook the pasta until al dente
- 3 While the pasta is cooking
- 4 heat oil in a saucepan
- 5 Add onion
- 6 garlic
- 7 mushrooms
- 8 and zucchini and sauté until the zucchini is tender but not soft
- 9 Incorporate the remaining ingredients and cook over medium heat
- 10 covered
- 11 for approximately 8 minutes
- 12 When the pasta is ready
- 13 drain well
- 14 Place the vegetables over the pasta and garnish with scallion curls
- 15 Variations: add 1-2 teaspoons of finely chopped ginger root and sauté with the vegetables
- 16 Chickpeas and pasta complement each other to form a complete protein
- 17 If you want to try making your own curry powder
- 18 you can try my published recipe: curry powder mix #104344
Nutritional Information
Calories:
474 kcal
Protein:
0g
Carbohydrates:
6g
Fat:
14g
Azúcar:
0g
Sodio:
34mg