Chickpea-Zucchini Curry #2
mild curry paste
chickpeas (garbanzo beans)
cut into large triangular wedges
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.