Curried Zucchini and Tomatoes with Chick Peas

Yet another recipe that makes good use of piles of zucchini and tomatoes - it must be August! I hadn't made curry in a while, so this made a nice change from all the Mediterranean type things I've been cooking lately. This makes a good sized batch--you can halve it if you like, or freeze some for later. Serve this over rice.

1 Tbsp canola oil
6-8 cloves garlic, minced
1 1/2 Tbsp minced ginger root
1 Tbsp ground cumin
1 tsp ground coriander
Salt and black pepper to taste
2 medium onions, chopped
1 1/2 lbs paste tomatoes, seeded and chopped
2 lbs zucchini, diced
3-4 cups cooked chick peas
1/2 cup chopped fresh cilantro
1 Tbsp flour for thickening (optional)

Heat the oil in a Dutch oven or large pot. Add the garlic and ginger and saute for about a minute over medium heat. Add the cumin, coriander, and some salt and pepper. Continue to saute, toasting the spices, for another minute or two. Add the onions and saute for 3-4 minutes, until soft. If things are sticking a lot, add a small splash of water. Stir in the tomatoes, zucchini, and chick peas, then cover and simmer until the vegetables are a bit soft, 15-20 minutes or so, stirring occasionally.

When the vegetables are soft, stir in the cilantro. Taste and adjust salt and pepper as needed. If you want to thicken the curry a bit, scoop out a bit of the liquid into a small glass or bowl. Stir in about 1 Tbsp of flour to form a paste, then stir the paste back into the curry.

Serve over rice.

Serves about 6.