It's zucchini and tomato season and who am I to resist?
Source: Simple Sumptuous Cooking | Serves: 4 | Time: 30 min
Changes: replace ginger with all spice; replaced onion with fennel
2 tsp coconut oil
1 tsp cumin seeds
2 cloves garlic, chopped
1 cup chopped fennel bulb
1 #tomato, chopped
1 tsp ground allspice
¼ tsp turmeric powder
½ tsp cayenne
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
3 #zucchini - about 4 cups chopped in to cubes
¼ cup water - optional
1 can coconut milk
1 can #chickpeas
½ tsp Garam Masala
2 tsp chopped cilantro
Rice, to serve
In a hot pan, drizzle a teaspoon of coconut oil and as it heats up, add cumin seeds.
Add garlic as you continue to stir for one minute.
Add fennel and continue to cook until they turn transparent and then add chopped #tomatoes.
When the tomatoes soften, add allspice, turmeric powder, cayenne, coriander, and cumin powder. Stir well and cover the lid and allow it to simmer for 2 -3 minutes.
Now add chopped zucchini, water, salt, and chickpeas and stir gently.
After about a minute, add coconut milk, garam masala, and stir gently and cover the lid and simmer for another 5 minutes.
Remove from heat and add chopped Cilantro.