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Zucchini Curry

From Statesboro Market2Go

<p>A spicy vegan curry that uses the fresh, locally grown zucchini, tomatoes, and cilantro that&#8217;s aailable on Market2Go! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

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
  1. 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.
  2. Add the turmeric powder, cayenne, coriander, and cumin powder to the skillet. Stir well, cover, and simmer for 2 to 3 minutes.
  3. 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.
  4. Remove from heat and add the chopped cilantro.