Today I am sharing another savory recipe with Zucchini and Chickpea. One of my blog visitors had recently asked for a good way to prepare a dish with Zucchini. It is such a pleasure when I get a request like that from my visitors. I agree to be sent email.
After all, with so many cooking options, it is easy to overlook some vegetables. Now that the winter is behind us, Zucchini is a prime option for the spring and summer months.
How to make zucchini curry
Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don’t throw away the skin! Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons. Chickpeas make the perfect companion for Zucchini because Zucchini by itself does not offer much for protein. Chickpeas do exactly that! So you have a perfectly balanced diet. I used a variety of spices to make the dish come alive and you should try the same. The Indian-style zucchini curry was an absolute blast with rice and I am pretty sure, it will go well with Rotis too. This is one of the easy and yummy zucchini recipes, my family liked it hope you will find it in the same way 🙂 The simple procedure starts with Serve Zucchini curry with rice, poori, and naan, or chapati. Refrigerate the leftover Zucchini curry in an airtight container for up to a week. This is an easy, vegan, one pan Indian style zucchini curry. And it is a coconut milk-based gravy and flavored with Indian spices. Here are a few more curry recipes that you might like… Watermelon rind curry, Potato capsicum curry, Pineapple tofu curry, Spicy potato curry Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
