On its own. Cover the pan with a lid and allow to steam, stirring occasionally, until the zucchini is tender – about 5 minutes. For a low-carb meal that has lots of vitamins, minerals, and protein, enjoy this curry dish as is. Enjoy it with pasta, quinoa, or rice. 2 teaspoons curry powder 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick 1 baking potato, peeled and cut into 1-inch chunks When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. Add the remaining spices and mix well. Working in batches if needed, add the kofta balls and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Double down on the vegetables by making this the protein topper for a salad of spinach, romaine, or kale. Then add the boiled potatoes and zucchini and carefully stir to coat the vegetable with the spices. In a large frying pan over medium-high heat, warm 1 to 3 tablespoons oil until hot but not smoking. This Zucchini Chickpea Curry goes really well with all sorts of grains. After the soup was fully blended and cooked,I also added in pieces of cooked Serve as a … Atop a salad.