Esta es una exhibición prevé de cómo se va ver la receta de 'Chick Pea Zucchini Curry' imprimido.

Receta Chick Pea Zucchini Curry
by Global Cookbook

Chick Pea Zucchini Curry
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 8 ounce Pasta *
  • 2 Tbsp. Safflower Oil Sm Onion, minced (1/4 c.) Clove Garlic, chopped
  • 1 1/2 c. Sliced Mushrooms (4 ounce)
  • 2 x Med Zucchini, sliced Lg Tomato, cubed
  • 15 ounce Can Chick peas,liquid removed(1.5 c
  • 6 ounce Can Tomato paste (2/3 c)
  • 2 tsp Curry pwdr, to taste
  • 1 c. Water
  • 1/4 tsp Black pepper

Direcciones

  1. Preferably thin egg noodles or possibly whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water.
  2. Curls will form in about 15 min) Boil a large pot of water; cook pasta till al dente. While pasta is cooking, heat oil in a saucepan. Add in onion, garlic, mushrooms, and zucchini. Saute/fry till zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 min. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: - add in 1-2 t finely chopped gingerroot; saute/fry with vegetables - serve on beds of warm cooked brown rice serve on couscous
  3. NOTE: Vegans are strict vegetarians who eat neither animal flesh nor animal products, including all dairy products. This dish would fit into a vegan diet. The chick peas and pasta complement each other to create a complete protein.