Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado oil (or other oil of choice)
  • 4 garlic cloves (minced)
  • 1 red onion (chopped)
  • 1 fresh red chile (minced (fresno or red jalapeno work well) (optional))
  • 1 tablespoon curry powder
  • 1 tablespoon granulated sugar of choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground coriander
  • 2 zucchinis (chopped into quarters)
  • 1 13.5-ounce can full fat coconut milk
  • 1 13.5-ounce can water (you fill the coconut milk can with water)
  • 1/2 lemon (juiced)
  • 3/4 teaspoon salt (or to taste)
  • cilantro (chopped to garnish (optional))

Instruction

  • In a large saucepan or pot over medium heat, add the oil, garlic, onion and chile. Saute until softened, about 5 minutes.
  • Add the curry powder, sugar, cumin and coriander and cook for 1 minute longer while stirring.
  • Add the zucchini and cook for 1 minute longer.
  • Add the coconut milk and water and turn the heat to high. Bring to a boil, cover and reduce to a simmer. Simmer for 15 minutes.
  • Turn off the heat and stir in the lemon juice and salt.
  • Optionally garnish with fresh cilantro before serving over rice, quinoa or alongside naan. Enjoy!