1 zucchini, sliced
1 tablespoon minced garlic
1 tablespoon grated ginger
1 small onion
1 can chickpeas
ground cumin (optional, to taste)
ground red pepper (optional, for spice, to taste)
1 Tbsp curry paste, see note below on color
1 can coconut milk
1 Tbsp reduced sodium soy sauce
Sauté zucchini until soft (about 3-4 minutes), ginger, garlic, and onion.
Add the chickpeas, cook for an additional 2-3 minutes.
Add curry paste and any other spices being added and mix. Cook for about 1 minute.
Pour in the coconut milk and soy sauce. Simmer for 8-10 minutes.
Turn off heat, add in lime juice.
Serving suggestion: brown rice.
Add cilantro with lime juice to finished curry for extra flavor.
Red curry paste has more of a chili pepper taste to me than green curry. Red curry paste contains red chili pepper, garlic, lemongrass, ginger, kaffir lime and other spices.
Green curry paste is supposed to be the hottest, but the Thai Kitchen brand I was able to find at Harris Teeter did not have a lot of heat to it, in my opinion. I think the green curry gives the best overall flavor. Green curry paste gets its color from hot green chilies. It also contains garlic, lemongrass, ginger, pepper, coriander, cumin, and kaffir lime.
Keywords: Curry, Chickpea, Vegan