Chickpea, Zucchini And Winter Squash Curry

• 1 tablespoon olive oil
• 1 onion finely chopped
• 1 clove garlic minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 27 ounces chopped tomatoes
• 13 1/2 ounces chickpeas drained, rinsed
• 1 pound winter squash peeled, deseeded, cut into small cubes
• 2 zucchini halved lengthwise, sliced
• 1/2 cup coconut milk
• 1/4 pound cherry tomatoes quartered
• 2 tablespoons fresh cilantro coarsely chopped + extra for garnish
• 2 tablespoons fresh mint leaves coarsely chopped + extra for garnish
• steamed rice to serve
• 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, garlic, ground coriander, ground cumin, tomatoes, chickpeas, winter, zucchini, coconut milk, tomatoes, cilantro, fresh mint, rice, serve

Taken from www.yummly.com/recipe/Chickpea_-Zucchini-and-Winter-Squash-Curry-1406087 (may not work)