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Zuza Zak's Weeknight Dinners: Chickpea And Courgette Curry With Brown Rice

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12th of 100 easy weeknight dinner recipes: quick, simple, healthy and cheap recipes that take no longer than 30 mins to cook from start to finish.This is a simple vegetable curry dish.
Ingredients
  Courgette 2
  Canned chickpeas 1 Can (10 oz)
  Canned tomato 1 Can (10 oz)
  Brown rice 1 Cup (16 tbs) (more or less as needed)
  Curry powder To Taste (mild madras curry powder)
  Onion 1 , chopped finely
  Garlic clove 2 , chopped finely
  Green chili 3 , finely chopped
  Ginger 10 Gram, chopped finely (as needed)
  Salt To Taste
  Oil 1 Tablespoon (mixture of olive oil and sesame oil)
Directions

MAKING
1. In a pot, place rice and cover it with water about 2 cm up. Bring it to a boil.
2. Reduce the flame, cover with lid and allow it to simmer for 15 minutes or until done.
3. Turn off the heat and let rice steam for another 15 minutes for water to evaporate.
4. Pierce and grill courgette on open stove for 5 minutes or until charred. Chop and set aside.
5. Place a wok on flame, pour oil and saute ginger, garlic, onion, and chili for a few minutes or until softened.
6. Add curry powder, stir and pour little bit of water. Cook for a couple of minutes.
7. Add chopped courgette, little water, salt, chickpeas, and tomatoes. Mix well, cover and simmer for about 8 minutes.

SERVING
8. Serve hot with rice and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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