Garlic, ginger and onion are sauteed sweet and fragrant, then seasoned with garam masala, cumin and coriander to flavor fresh tomatoes and sliced zucchini. Try this zucchini curry with basmatti rice or whole-wheat naan. This recipe comes to us from Mehak of Measured in Pinches.
- 1 tablespoon olive oil, for preparing the pan
- 2 teaspoon fresh garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/2 cup onion, chopped
- 2 ripe tomatoes, pureed
- 1 tablespoon garam masala*
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper, to taste
- 3 zucchini, sliced into rounds
- juice from 1/4 lemon
*This Indian spice blend is sold pre-made in the spice section of most grocery stores, but if time allows, we suggest making your own.
Place the olive oil in a frying pan over medium-high heat. Add the fresh garlic, ginger and onion and sauté for 3-5 minutes, or until the fragrant.
Add the pureed tomatoes to the pan and stir until well incorporated. Season the tomato onion mixture with the cumin, coriander and salt and pepper to taste. Mix well to ensure all seasonings are evenly distributed.
Toss in the zucchini and stir well to ensure the zucchini is thoroughly coated in tomato curry sauce. Cook for 3-5 more minutes, stirring occasionally, or until the zucchini is cooked through.
Squirt the 1/4 lemon over the curry. Taste for seasoning, adjust if desired and enjoy!