2 medium zucchini cubed (large)
1 medium onion chopped
1 bell pepper or sweet pepper chopped
1 (15oz) can of chickpeas rinsed and drained
2 heaping Tbs of ginger-garlic paste
1/2 tsp of fenugreek seeds (optional)
1 (2inch) piece of cinnamon
10-15 curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
2-3 Tbs of curry powder (I used McCormick)
red chili flakes to taste
1 cup of coconut milk
juice of half a lime
1 cup diced tomatoes (canned or fresh)
3-4 cups of water
1-2 Tbs of canola oil
Note: This made a pretty large quantity of curry for about 6-8 people. You can certainly half the entire recipe to make it for a smaller crowd.
In a pan heat up your canola oil on medium-high heat. Add your curry leaves, cinnamon stick, cumin and mustard seeds. Fry for a few seconds until the mustard seeds start to pop. (do not burn) Then add your onion, garlic/ginger, peppers and fenugreek seeds (if using).
Next add your cut up sweet potatoes and zucchini. Then add your curry powder, chili flakes, salt and diced tomatoes. Saute for a minute.
Add your water and bring to a gentle boil. Cook until sweet potatoes are cooked through (but retain their shape). Then add your coconut milk and chickpeas. Boil for another 2-3 minutes. Taste for seasoning. Finish off with some lime juice.
Enjoy with rice, roti, naan etc..
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.