I usually end up grilling summer squash or scrambling it with eggs and whatever other veggies I have on hand, but it's also delicious in a curry! Any variety of summer squash or zucchini will work here, and next time I'll try adding some hot peppers in addition to the bell.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 can chickpeas, drained and rinsed
- 4-6 summer squash, cubed
- 1 bell pepper, thinly sliced
- 2 cups veggie broth
- 1 can light coconut milk
- 2 tablespoons curry powder, plus more to taste
- sea salt
- juice of one lime (or lemon)
- handful chopped basil
- handful chopped scallions
Add the onion to the olive oil over medium heat and saute for a few minutes, until the onions begin to soften. Add chickpeas, summer squash, pepper, broth, coconut milk, and curry powder. Simmer for 10-15 minutes until veggies are cooked through and curry reduces a bit. Remove from heat. Add salt, lime juice, basil, scallions, and more curry powder to taste. Delicious over brown or wild rice.
