Ingredients

The following ingredients have 4 Servings
  • 3 medium zucchini (diced)
  • 1 tablespoon ghee
  • 1 small onion
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger paste
  • 2 teaspoons salt
  • 2 tablespoons garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin seeds (toasted)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1-15 ounce can diced tomatoes
  • 1-15 ounce can coconut milk
  • 1/2 lemon ((for garnish))
  • 1/2 cup cilantro (chopped (for garnish))

Instruction

  • Heat the ghee in a skillet over medium heat and add the onions, garlic and ginger. Stir fry until lightly browned.
  • Add the zucchini and cook for about 3-4 minutes to allow the liquid to release and cook off and the edges to caramelize.
  • Add the spices and salt and cook for 1-2 minutes, stirring to ensure they don't burn.
  • Add the tomatoes (with the juices from the can) and bring to a simmer. 
  • Add the coconut milk, bring back to a simmer, reduce heat and cook for about 5-10 minutes. The sauce should be thick and creamy. **Cook additional time if the curry is not thick enough.
  • Remove from heat and sprinkle with chopped cilantro and a squeeze of lemon juice. Serve with basmati rice and/or Homemade Roti.