If you use fresh hot pepper, including the seeds will make for a hotter dish. Use gloves when cutting up hot peppers. If you want to try this with other greens, you’ll have to add them earlier in the recipe, depending on the kind of greens. Serve this over cooked rice or couscous.
2 T vegetable oil
1 large onion, thinly sliced
3 garlic cloves, finely chopped
2 t chopped fresh jalapeño or other hot pepper; or 1/2 t crushed red pepper flakes (or to taste)
2 t peeled, finely grated fresh ginger
1 T curry powder
salt and pepper, to taste
3 c chopped or sliced zucchini, or summer squash
1 can (14 oz) unsweetened coconut milk, well stirred
1/2 c water or broth
1 can (15 oz) garbanzo beans, rinsed and drained, or 2 c cooked garbanzo beans
6 c or so chopped spinach
1. Heat oil in a large, heavy pot over moderate heat until it shimmers. Sauté onion, stirring, until golden, about 8 minutes. Add garlic, jalapeño, ginger, curry powder, salt, and pepper and cook, stirring, over moderately low heat, for 2 minutes.
2. Add zucchini, stir to coat with mixture and sauté for a few minutes. Add coconut milk, water or broth, and garbanzos and stir to combine. Bring to a gentle boil. The coconut milk may separate, but will recombine when the heat is reduced. Reduce heat to a simmer, and cook, stirring occasionally, until zucchini is just tender, 10 minutes or so. Stir in spinach and allow to wilt. Taste for seasonings and serve.