Easy Zucchini Chickpea Curry as edited by MRB

“This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.” (original) Edited by Margaret Rose Byrne. I modified it by changing and increasing the oil to be more heart healthy and increase calories. I modified it further to substitute something for the red curry paste, which I don’t have. I eliminated the sugar, because it is bad for my pre diabetes. The recipe looks good for the ckd. I substituted low-fat coconut yogurt for the full-fat coconut milk. I eliminated the soy sauce to reduce sodium. Serve the adapted recipe with some wild rice, 1/4 cooked per serving. I doubled the serving size.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

NOTE: Keep the heat at medium or below because of the relatively low smoke point of olive oil, which is being used in cooking in this recipe, my edit of the original recipe.

Step 2

Blenderize the recipe before packaging or preparing to serve IF it is to be served to someone on dysphasia diet or with a feeding tube. Do this before adding flax oil and coconut yogurt but after mixing with wild rice.

Step 3

After curry is finished cooking, when it reaches serving temperature, add flax oil to it.

Step 4

Fold the coconut yogurt in after the flax oil to keep the full action of the active cultures.

Step 5

Serve the curry over the wild rice. Prepare wild rice IN ADVANCE. IF Blenderizing, blenderize wild rice with the rest of recipe.

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