Curry is one of the most versatile spice blends in the kitchen.  It zips up the taste of anything and I really enjoy mixing it with chickpeas.  Curry spices are healing to the body, especially turmeric which is a major antioxidant. This simple vegetarian curry recipe is compliments of Rachelle Wood Nutrition and the online Weight Loss Program See Results. 

Curry Chickpea with Mushroom and Zucchini

1 TBSP organic coconut oil
1/2 cup chopped onion
2 cloves garlic, crushed
1 1/2 cups sliced mushrooms
2 small zucchini, sliced
1 large tomato, diced
1 can chickpeas, rinsed
1 TBSP curry powder
2 tsp grated fresh gingerroot
I can light coconut milk

Heat oil in saucepan. Add onions, garlic, mushrooms and zucchini. Saute for 3- 4 minutes. Stir in remaining ingredients (except milk) and cook over medium heat for 5 minutes then add coconut milk. Lower heat and simmer 10 minutes. Serve and enjoy!

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