Zucchini and Chickpea Curry with Mango Chili Chutney and Basmati Rice

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.