Curried chickpeas, new potatoes, and zucchini with basmati rice
Gluten-Free, Vegan, Dairy-Free, Soy-Free
25 – 35 Minutes
We whipped up a vegetarian, gluten-free version of comfort food in the form of an Indian-inspired curry served over steamed basmati rice.
- ½ cup basmati rice
- 1 yellow onion
- 1-inch piece fresh ginger
- 1 or 2 cloves peeled fresh garlic
- ½ pound new potatoes
- 1 cup cooked chickpeas
- 1 zucchini
- 1 jalapeño (optional)
- 2 tablespoons curry powder
- 1 cup vegetable broth
- 3 or 4 sprigs fresh cilantro
Rinsing rice removes starches on the surface of the grains that cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water until the water runs clear. Alternatively, in the pot you plan to cook the rice, you can cover the grains with cold water, swish a few times, then let stand for 5 minutes. Drain and proceed to cooking.
Cook the rice
- Rinse the rice.
While the rice cooks, make the curry.
Prep the curry ingredients
- Peel and coarsely chop the yellow onion.
- Grate or peel and finely chop enough ginger to measure 2 teaspoons.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Scrub or peel the potatoes; cut the potatoes into quarters, then crosswise into ¼-inch pieces.
- Rinse the chickpeas.
- Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.
Cook the curry
Add the chickpeas, vegetable broth, 1 cup water, and as much jalapeño as you like. Bring to a boil, reduce to a simmer, cover, and cook until the potatoes start to soften, 2 to 3 minutes. Add the zucchini and cook uncovered, stirring occasionally, until the potatoes are tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
When the curry is almost done, prepare the cilantro.
Prep the cilantro
Nutrition per serving: Protein: 15g (30% DV), Fiber: 15g (60% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 125mg (5% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 89g (30% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.