Zucchini and Chickpea Curry with Mango Chili Chutney and Basmati Rice

Cooking Time

20 min

Prep Time

25 min

Servings

2

Skill Level

easy

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.

1

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.

2

Remove ends from zucchini, quarter lengthwise and cut into ½" thick slices. Peel and finely grate ginger. Drain chickpeas. Remove mango, setting aside water.

3

Heat 1 tbsp. oil in a small saucepan and cook chili, half of ginger and onion, and mango at medium heat for 2 minutes.

4

Deglaze with reserved mango water and simmer for 7 minutes at low heat. Remove the saucepan from heat.

5

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.

6

Heat remaining oil in a pan and cook zucchini and remaining onion at medium heat for 3 minutes.

7

Add remaining ginger and garlic and cook for another minute.

8

Add madras curry, chickpeas and coconut milk and season with salt and pepper to taste. Cook for 5 minutes at medium heat.

9

Serve basmati rice and zucchini and chickpea curry in bowls with mango and chili chutney.

Ingredients

  • 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

Plus

  • 2 tbsp. vegetable oil
  • Salt
  • Pepper

Cooking Time

15

Servings

2

Skill Level

easy

Cooking Time

30

Servings

4

Skill Level

easy

Cooking Time

45

Servings

2

Skill Level

easy