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Zucchini and chickpea curry

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Ingredients for 2 servings:

  • 150 g rice
  • 1 shallot(s)
  • 1 clove(s) garlic
  • 2 cm ginger
  • some oil
  • 2 potatoes
  • 2 carrots
  • 1 zucchini
  • 1 can chickpeas
  • 200 ml vegetable stock
  • 200 ml coconut milk
  • 3 tbsp mango chutney or mango sauce
  • 2 tbsp curry powder
  • n. B. Salt
  • n. B. Pfeffer
  • e.g. chili
  • e.g. turmeric powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegan, nut-free

Prepare the rice according to the package instructions. Cut the potatoes, carrots, and zucchini (peeled or unpeeled) into small pieces. Drain the chickpeas. Peel and finely chop the shallot, garlic clove, and ginger, then sauté in a little oil. Add the vegetables and chickpeas and sauté briefly, then deglaze with the stock and coconut milk. Simmer over medium heat for 20 minutes. Then season with mango sauce, curry powder, and salt, pepper, chili, and turmeric to taste. Serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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