Chick Pea - Zucchini Curry Recipe
Recipe
Ingredients
8 oz pasta *
2 tbsp safflower oil
1 sm onion, chopped (1/4 cup)
1 clove garlic, minced
1 1/2 cup sliced mushrooms (4 oz)
2 med zucchini, sliced
1 lg tomato, cubed
15 oz can chick peas,drained(1.5 c
6 oz can tomato paste (2/3 c)
2 tsp curry powder, to taste
1 cup water
1/4 tsp black pepper
Recipe
Preparation
* preferably thin egg noodles or whole wheat spaghetti GARNISH:
scallion curls, opt. (Slice green part very thin lengthwise. Drop
into ice water. Curls will form in about 15 minutes) Boil a large pot
of water; cook pasta until al dente. While pasta is cooking, heat oil
in a saucepan. Add onion, garlic, mushrooms, and zucchini. Saute
until zucchini is tender but not mushy. Stir in remaining ingredients
and cook over medium heat, covered, for about 8 minutes. When pasta
is done, drain well. Spoon vegetables over pasta. Garnish with
scallion curls. VARIATIONS: - add 1-2 t finely minced gingerroot;
saute with vegetables - serve on beds of hot cooked brown rice -
serve on couscous NOTE: Vegans are strict vegetarians who eat neither
animal flesh nor animal products, including all dairy products. This
dish would fit into a vegan diet. The chick peas and pasta complement
each other to form a complete protein.
Servings:
4
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* Use soy flour or baking mix.
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* Eat regular meals
Most reduced carb recipes are, errmm.., low in carbs. Your body must have energy, and carbohydrates are a fast acting energy source. A reduced carbohydrate diet needs great care in monitoring you energy levels, as the energy provided by non-carbohydrate sources is far slower to act.
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Chick Pea - Zucchini Curry Recipe Index
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