Zucchini Chickpea Tomato Curry

Clearly, I love to cook. You could say that it’s my life. But, a huge part of my love for cooking is the pleasure I take in feeding people. I find joy in preparing a thoughtful and nourishing meal for my family, in surprising my over-worked grad school friends with baked goodies, in motivating my students with homemade treats, in having one more omnivore delight in vegan food.

When given an opportunity to cook for people, especially omnivores, I am drawn to whole foods, fresh vegetables, tender grains, and bold flavors. So, when a friend dropped by for an impromptu dinner on Saturday, I wanted to wow her with something savory and delicious. I’ve had great luck recently with Dreena Burton’s Eat, Drink, & Be Vegan, so after a brief perusal, I settled on this Zucchini Chickpea Tomato Curry. Served atop brown basmati rice with a dollop of mango chutney, feeding people has never been so satisfying.

Zucchini Chickpea Tomato Curry

adapted from Dreena Burton’s Eat, Drink, & Be Vegan

1 tablespoon coconut oil
1 medium onion, diced
1 sweet potato, diced in 1/2” chunks
2 cloves garlic, crushed
1 teaspoon salt
1” ginger, grated
1 tablespoon curry powder
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/8 teaspoon ground cloves
1 28 oz can crushed tomatoes
2 zucchini, diced in 1/2” chunks
1 14 oz can chickpeas, drained and rinsed
1/2 teaspoon agave nectar
1 cup green beans, chopped in half
1/2 cup cilantro, chopped
Juice of 1 lime

Heat the oil in a large pot over medium high heat. Add the onion and sweet potato, sauté until the onion is tender, about 10 minutes. Add the garlic, salt, ginger, curry powder, fenugreek, coriander, cumin, turmeric, and cloves. Sauté for one minute. Add the tomatoes, stirring to combine. Bring the mixture to a boil, reduce to a simmer, cover, and let cook for 10 minutes. Add the zucchini, chickpeas, green beans, and agave nectar. Cover and simmer for 7 to 10 minutes, until all the vegetables are tender. If the mixture looks dry, add vegetable stock or water. Add the cilantro and lime. Serve immediately.