Chickpea-Zucchini Curry #2
Submitted by mjs
A quick microwave chickpea and zucchini curry with seitan, raisins, and mild curry paste in tomato sauce. Vegetarian, low-fat, and ready in 30 minutes.
YIELD
4 servingsPREP
12 minCOOK
18 minREADY
30 minWho says you need a stovetop to make a proper curry?
This clever recipe uses the microwave to simmer chickpeas, seitan, and raisins in a mild curry-spiced tomato sauce, then adds zucchini wedges at the end so they stay tender without turning to mush.
The raisins bring little pops of sweetness that play off the warm curry paste beautifully.
Stir in some yogurt cheese (just strained non-fat yogurt) for a creamy finish that keeps things light.
Pro Tips
- Seitan stands in for traditional paneer here and soaks up the curry sauce like a sponge. If you can find paneer, that works too.
- Cut the zucchini into large wedges so they hold their shape during the second round of microwaving.
- Make your own yogurt cheese by draining non-fat yogurt through cheesecloth for 24 hours. It thickens into a rich, tangy cream with zero fat.
Ingredients
Directions
Mix all ingredients, except for zucchini, and microwave covered for 10 minutes.
Add the zucchini pieces.
Microwave covered for a further 8 minutes.
Optionally, serve with yogurt cheese (non-fat yogurt, drained for 24 hours, until reduced to half its bulk) mixed in, which gives it a creamy sauce.
Note: Seitan is not an authentic Indian ingredient--they would use panir, a solid whey cheese curded with yogurt and lemon, but I’ve found that seitan blends nicely with Indian food and, of course, has very little fat.
Comments
