Zucchini and Chickpea Curry with Mango Chili Chutney and Basmati Rice
This Indian-inspired chickpea curry features a flavorful madras curry paired with chutney and basmati rice. The Mango Chili Chutney is a great accompaniment to the delicate curry, consisting of fruits and vegetables, with added spice and heat for a truly delightful flavor combination.
Finely chop dried mango and soak in bowl with 1/3 cup warm water. Remove stalk and seeds from chili and finely chop. Peel and finely dice onion and garlic.
Remove ends from zucchini, quarter lengthwise and cut into ½" thick slices. Peel and finely grate ginger. Drain chickpeas. Remove mango, setting aside water.
Heat 1 tbsp. oil in a small saucepan and cook chili, half of ginger and onion, and mango at medium heat for 2 minutes.
Deglaze with reserved mango water and simmer for 7 minutes at low heat. Remove the saucepan from heat.
Add basmati rice to a saucepan with 1¼ cups of water and salt, bring to a boil, cover and simmer at low heat for about 13 minutes until water has evaporated and rice is cooked.
Heat remaining oil in a pan and cook zucchini and remaining onion at medium heat for 3 minutes.
Add remaining ginger and garlic and cook for another minute.
Add madras curry, chickpeas and coconut milk and season with salt and pepper to taste. Cook for 5 minutes at medium heat.
Serve basmati rice and zucchini and chickpea curry in bowls with mango and chili chutney.
- 1 zucchini
- 1 red onion
- 4½ to 5 tbsp. freshly ground ginger
- 1 red chili
- 1 clove of garlic
- 1 (15.5 oz) can chickpeas
- 1 cup coconut milk
- ¾ cup Basmati rice
- 1 oz dried mango
- ½ cup water
- 2½ tsp Madras curry
- 1¼ cups water
- 2 tbsp. vegetable oil