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Zucchini Cauliflower Curry

The original recipe called for garbanzo beans, but I had none. So I used black eyed peas instead. Such a nice touch! I’m not sure if the garbanzo beans would make it incredible, but I was pretty happy with the black eyed peas. Also, we are keeping it light, so we ate it on its own. However, I would definitely pair it with a grain or pita of some sort.

1 ½ tablespoons oil
½ teaspoon cumin seeds, optional
A pinch of asafetida, optional (garlic powder has a similar effect)
½ large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
1 14-oz can of diced or crushed tomatoes
2 zucchinis, about 12 oz
6 cauliflower florets (about 1 heaping cup of florets)
1 carrot
¼ cup coconut milk
Chopped cilantro or mint for garnish

Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.

Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.

While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.

When the onions are browned, add minced garlic and stir for 30 seconds.

Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.

While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.

Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.

Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.

Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread.

Serves 3-4, Weight Watchers PPV: 2 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.