A quick vegetarian curry with chickpeas, zucchini, coconut milk, and ginger.
1.5 cupsChickpeas
250 gZucchini
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100 gOnion
10 gGarlic
10 gGinger
1.25 cupsCoconut Milk
9 gCurry powder
3 gTurmeric
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Onion, Garlic, and Ginger in Cooking oil until softened.
Stir in Curry powder and Turmeric and cook for 1 minute.
Pour in Coconut Milk and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Stir in Zucchini and Chickpeas, then season with Salt and Black Pepper.