1 zucchini, halved lengthwise, then thinly slice crosswise
2 tbsp tomato paste
2 tbsp savory tomato chutney
1 15.5oz can chickpeas, drained and rinsed
1/2 cup water
1/4 cup heavy cream
1. In a small pot, combine the rice, a big pinch of salt, and water. Heat to boiling on high. Once boiling, reduce heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2. While the rice cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a piece of cheese sizzles immediately when added, add the diced cheese in an even layer. Cook stirring halfway through (carefully, as the cheese may pop), 4 to 6 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.
3. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until slightly softened. Add the garlic and ginger and cook, stirring frequently, for about 1 minute, or until fragrant.
4. Add the tomato paste and chutney to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas and water (careful, as the liquid may splatter); season with salt and pepper. Cook stirring occasionally, 5 to 6 minutes, or until slightly thickened.
5. Add the cream and browned cheese. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Serve the curry over the cooked rice. Enjoy!