Zucchini Curry

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In the summer season in Tasmania, Australia, our zucchini plant grows like crazy! Picture this, zucchini’s for breakfast, lunch and dinner, haha. We end up with sooo many of them that we can hardly keep up. So we like to try out as many recipes as we can to use them all. This season I decided to try out an Indian style zucchini curry, and it’s now a staple during this crazy growing period. So, if you’re feeling like something healthy, hearty, spicy and delicious, you can’t go wrong. It’s super quick and easy, meaning that it’s perfect for a mid-week dinner, and you’ll have lots of leftovers to freeze for stress free meal prep.

Recipe

2 large zucchini’s, approx 4 cups once chopped
1 onion, diced
3 cloves of garlic, minced
1 fresh tomato
1 teaspoon grated ginger, sub for 1/4 tsp of ginger powder
1 teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon cayenne
1 teaspoon coriander powder
1 teaspoon cumin powder
Salt to taste
¼ cup water
1 can coconut milk
1 can of crushed tomatoes - 400g
1 Can 4 bean mix, or chickpeas, or white beans
½ teaspoon Garam Masala (added at end)

Method:

Sautee your onion, add in cumin seeds and fry until aromatic. Add in your garlic, and fresh tomato, followed by your tinned tomatoes. Add in all spices, except for garam masala, salt and pepper to taste, and water. Add in all of your chopped zucchini, mix and then stir in coconut milk. Add in your bean mix and simmer covered for approx 5-10 minutes, or until zucchini is soft but still has a bite to it. Serve with a dollop of greek yogurt, naan, top with fresh parsley and enjoy.

With love,

Tara x