This is a recipe I created a few years ago as an experiment and enjoyed it so much that I have been working gradually to perfect it. And I think, I’m finally satisfied.
I want to also acknowledge that by many standards this might not be considered curry – and that’s okay. I don’t claim to be an expert when it comes to curry – in fact if anything I’m a beginner.
Nonetheless, it is a recipe I have really enjoyed creating and perfecting and wanted to share it. It is one of my go-to vegetarian recipes! (Feeds approximately 4 people)
What you’ll need:
1 can of chickpeas (drained and rinsed)
1 can of diced tomatoes
1 diced medium onion
1 diced zucchini
2 Tablespoons Olive oil
4 servings of steamed rice (basmati is preferable but white rice works too!)
2 tablespoons of curry powder
1 teaspoon of paprika
1/2 teaspoon of cinnamon
Salt & pepper
1/2 teaspoon of red pepper flakes
A dash or two of cayenne pepper (this can be skipped if you want it milder, I don’t always add it)
- In a large pan sauté the onions in the olive oil. Once they have begun to clarify, add in the dice zucchini.
- Once the zucchini is cooked (softened) add in the chickpeas and toss. Once the onions, zucchini, and chickpeas are combined add in all of the spices: salt, pepper, curry powder, cinnamon, paprika, red pepper flakes, and cayenne.
- Add in the whole can of diced tomatoes, including the liquid, and stir until combined.
- At this point, turn the heat down and allow the curry to simmer for about 20 mins. This is a perfect time to make the rice.
And there you have it! This curry is best served over rice and with a side of warm buttered naan.
It is a simple curry as well as a great vegetarian meal option if you are trying to reduce your meat consumption. It’s also quick enough to be made on a weeknight after work. And, it freezes really well. I often make extra to stick in the freezer for busy nights (check out my meal planning tips for more ideas).
Let me know if you try out this recipe, I’d love to hear what you thought!