Summer Coconut Curry with Zucchini

Image for Summer Coconut Curry with Zucchini

Serving: 3-4 Entrée servings

INGREDIENTS

  • 2 tablespoons + 1 tbsp extra virgin olive oil
  • 1 can (14 ounce) chickpeas, drained
  • kosher salt and black pepper
  • 2 zucchini, or summer squash, diced
  • 2 ears sweet corn, kernels removed from the cob
  • 1 shallot, chopped
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, minced or grated
  • 1 1/2 tablespoons yellow curry powder
  • 1/2 teaspoons cayenne pepper, more or less to taste
  • 1 can (14 ounce) low-fat coconut milk
  • 1 tablespoons tahini (sesame seed paste)
  • juice and zest from 1/2 a lemon
  • 1/4 cup fresh cilantro, roughly chopped (basil can be used)
  • 8 ounces low fat or even fat-free feta cheese, sliced into 1/4 inch pieces
  • 2 cups cooked basmati rice
  • sesame seeds, green onions, and Persian cucumbers, for serving (optional)

PREPARATION

  1. Heat 2tbsp olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Carefully remove 1/2 cup of chickpeas and reserve for topping, only if desired. **If you have an air-fryer, I suggest draining a can of chickpeas, patting them dry and then tossing them in the fryer basket with EVOO spray and salt for 10 mins (watching them and giving a shake 5 mins in) This gives you a lighter dish but still the crispiness you want for texture.

  2. In the pan with the remaining chickpeas (if pan fried) OR in a large non-stick skillet (if used the air-fryer) add the chickpeas, zucchini, corn, shallot, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

  3. Stir in the curry powder and cayenne and cook until fragrant, about 1 minute. Add the coconut milk, 1/3-1/2 cup water, and the tahini. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, and cilantro.

  4. Meanwhile, cook the feta. Heat 1 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add feta and cook until golden, about 3 minutes per side. Remove from skillet.

  5. To serve, divide the rice among bowls and spoon the curry overtop. Top with feta, the reserved chickpeas, and cucumbers. Enjoy!