Cook ground beef in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, 5 minutes or until no longer pink. Remove with a slotted spoon to a bowl.
Add zucchini to skillet and stir until lightly browned, about 3 minutes. Meanwhile put onion and garlic in a food processor and pulse until very finely chopped. Add oil, vinegar, curry powder, cinnamon, salt, pepper and sugar; process until a paste. Add onion mixture and beef to zucchini. Stir until boiling.
Stir in water and simmer until slightly thickened, about 5 minutes. Stir in tomato and chick-peas and heat through. Remove from heat and stir in cilantro.
Serve this speedy main dish over quick-cooking couscous, rice or noodles.
Calories 319 Fat 22g Saturated fat 0 Cholesterol 57mg
Sodium 507mg Carbohydrate 14g Fiber 0
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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