Zucchini Curry

Here is a simple zucchini curry recipe that's great for summer and early fall when zucchini is abundantly available.

You will need

• 1 Large zucchini (or 2 mediums)
• 1 medium onion cut into small pieces
• 1 medium tomato cut into small pieces
• Garam masala (or a fresh ground mix of cumin, coriander, mustard)
• Green chillies
• Turmeric root or powder
• Fresh garlic
• Fresh cilantro
• Mustard seeds
• Salt and vegetable oil

This should take you about 30 -45 minutes from start to finish. And will serve 4 hungry people.

Fresh Zucchini chopped up.

1.  Chop the zucchini into 1-inch pieces.

2.  Heat some vegetable oil in a medium pan. Add the chopped onions and 2-3 cloves of fresh minced garlic and 3-4 finely chopped green chillies (more if you like the heat!) Cook a few minutes.

Fry up some onions, garlic, chillies, spices & tomatoes.

3.  Add about 2 t-spoons of garam masala (I prefer to grind my own - a tea spoon each of cumin, coriander & mustard seeds). Add a half t-spoon of fresh turmeric or powder. Keep stirring.

4. Add the chopped tomato once the onions look a bit brown. Cook a few more minutes.

Cook until water is gone & then cook some more.

5. Add the chopped zucchini and cook on high until some of the excess water evaporates. This will take 5-6 minutes. Add salt to taste.

6.  Add half t-spoon of mustard seeds. Then cook on medium stirring occasionally for about 10-15 minutes.






7.  Add a handful of cilantro leaves - for garnish and flavor. Zucchini curry is ready. 
8.  Serve with naan or rice. Enjoy!

Zucchini Curry! (with Cilantro)