Chick Pea-Zucchini Curry 8 oz Pasta *
2 tb Safflower Oil
Sm Onion, chopped (1/4 cup)
Clove Garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
2 x Med Zucchini, sliced
Lg Tomato, cubed
15 oz Can Chick peas,drained(1.5 c
6 oz Can Tomato paste (2/3 c)
2 ts Curry powder, to taste
1 c Water
1/4 ts Black pepper
* preferably thin egg noodles or whole wheat spaghetti GARNISH:
scallion curls, opt. (Slice green part very thin lengthwise. Drop
into ice water. Curls will form in about 15 minutes) Boil a large pot
of water; cook pasta until al dente.
While pasta is cooking, heat oil in a saucepan. Add onion, garlic,
mushrooms, and zucchini. Saute until zucchini is tender but not
mushy. Stir in remaining ingredients and cook over medium heat,
covered, for about 8 minutes.
When pasta is done, drain well.
Spoon vegetables over pasta. Garnish with scallion curls.
VARIATIONS: - add 1-2 t finely minced gingerroot; saute with
vegetables Chick Pea-Zucchini Curry printer friendly version located here. (Just the recipe. Nothing else.)
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