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From Statesboro Market2Go
<p>A spicy vegan curry that uses the fresh, locally grown zucchini, tomatoes, and cilantro that’s aailable on Market2Go! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.mrishtanna.com (Entered by Ariana Giddens)
3 Zucchinis (chopped)
1 cup Onion (chopped)
1 Tomato (chopped)
1 teaspoon Grated ginger
1 teaspoon Cumin seeds
1/4 teaspoon Turmeric powder
1/2 teaspoon Cayenne
1 teaspoon Coriander powder
1 teaspoon Cumin powder
Salt (to taste)
1/4 cup Water (optional)
1 can Coconut milk
1 cup Chickpeas (cooked
2 teaspoons Fresh cilantro (chopped)
2 cloves Garlic
1/2 teaspoon Gram masala
2 teaspoons Coconut oil (divided)
Step by Step Instructions
- Drizzle 1 teaspoon of coconut oil into a hot skillet, then add the cumin seeds as it heats. Add the grated ginger & garlic, then continue to stir. Add the onions, cook them until they are transparent, then add the chopped tomato.
- Add the turmeric powder, cayenne, coriander, and cumin powder to the skillet. Stir well, cover, and simmer for 2 to 3 minutes.
- Uncover, then add the zucchinis, water, salt, and chickpeas, then stir. cook for 1 minute, then add coconut milk & garam masala, stir, cover, and simmer for 5 minutes.
- Remove from heat and add the chopped cilantro.
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