Ingredients
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1 large onion
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2 medium zucchini
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1 tbsp curry powder
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1 (13.6 oz) can coconut milk
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2 (14.5 oz) cans chickpeas
Steps
1
Heat a large greased skillet on medium-high. Finely chop the onion and add to skillet. Cook 5 min.
2
Meanwhile, cut the zucchini into 1-inch chunks and add to skillet. Cook vegetables 5 min., until golden, stirring occasionally.
3
Stir in the curry powder and cook 1 min.
4
Add the coconut milk and heat to a simmer. Season with salt.
5
Drain and rinse the chickpeas, and add to skillet. Cook 8–10 min., until zucchini is tender.
