Chickpea-Zucchini Curry #2
.
Yield
4 servingsPrep
12 minCook
18 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tomato sauce
|
|
| 2 | teaspoons |
mild curry paste
|
* |
| ¼ | teaspoon |
garlic
mashed |
|
| ¼ | cup |
raisins, seedless
|
|
| 16 | ounces |
chickpeas (garbanzo beans)
drained |
|
| 1 | each |
seitan (wheat-meat)
sliced |
* |
| 1 | large |
zucchini
cut into large triangular wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tomato sauce
|
|
| 1E+1 | ml |
mild curry paste
|
* |
| 1.3 | ml |
garlic
mashed |
|
| 59 | ml |
raisins, seedless
|
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
drained |
|
| 1 | each |
seitan (wheat-meat)
sliced |
* |
| 1 | large |
zucchini
cut into large triangular wedges |
|
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.
