There is something about curry that gets my appetite going. I’ve been avoiding cooking on the stove top to get away from the heat and have been eating pasta salads, cold noodles and bean salads but sometimes you just crave eating something hot and spicy in the thick of summer!
1 medium yellow squash, cut in 1/2 inch slices
1 medium zucchini, cut in 1/2 inch slices
4-5 new fingerling potatoes, diced
1 carrot, diced
1 onion, finely chopped
4 cloves garlic, minced
1 can tomato sauce
1 can chickpeas
grated ginger, size of your thumb
1 tsp turmeric
1 Tbsp garam masala
1 Tbsp curry powder
1 pinch of hot pepper flakes
salt and pepper to taste
1. Sauté onion over medium heat for about 15- 20 minutes or until it gets translucent. Add the minced garlic and saute a few more minutes.
2. Add the diced carrots and potatoes and saute for 5 minutes. Add the summer squash, canned tomato sauce and a cup of water. Let it come to a boil and turn down heat and simmer 10 minutes.
3. Add the chickpeas and spices and simmer for another 10 minutes.
4. Serve with brown rice or nan.