Chickpea, Zucchini And Winter Squash Curry

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 clove garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 (13.5 oz) cans chopped tomatoes
• 1 (13.5 oz) can chickpeas, drained, rinsed
• 1 lb winter squash, peeled, deseeded, cut into small cubes
• 2 None zucchini, halved lengthwise, sliced
• 1/2 cup coconut milk
• 1/4 lb cherry tomatoes, quartered
• 2 tbsp fresh cilantro, coarsely chopped + extra for garnish
• 2 tbsp fresh mint leaves, coarsely chopped + extra for garnish
• None None steamed rice, to serve
• None None pappadums, to serve

1. Heat oil in a large saucepan over high heat and sweat onion and garlic for 2-3 mins, or until tender. Add ground coriander and cumin, stirring, for 1 min, or until fragrant. Add chopped tomatoes, chickpeas, squash, zucchini and coconut milk. Season. Bring to a boil, reduce heat and simmer, covered, for 12-15 mins, or until tender. Add cherry tomatoes and fresh herbs.
2. Serve curry with steamed rice and pappadums. Garnish with reserved cilantro and mint leaves.

olive oil, onion, clove garlic, ground coriander, ground cumin, tomatoes, chickpeas, winter, zucchini, coconut milk, cherry tomatoes, fresh cilantro, mint, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/23714 (may not work)