Zucchini and Tomato Curry

August 19, 2012 By: Megabeth Category: Main Dishes Print This Post Print This Post

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As the large zucchinis of summer continue to roll in it was time to create another recipe from scratch using what I had on hand in the kitchen. This time, a quick zucchini and tomato curry.

I had a giant puppy of a zucchini and once I sliced it up I knew we we weren’t going to be able to eat it in one sitting. No problem. The best thing about a curry is that the longer you let it sit the more it sucks up all the flavors and it becomes better and better with each serving.

Most of the measurements are done “by feel”. Most important are the cumin, turmeric, and curry flavors. So, if you’re without asafoetida leaves, don’t fret, it should come out just fine.

Zucchini and Tomato Curry
By Megabeth

  • 1 humungous zucchini (or 2 – 3 normal sized ones), thinly sliced
  • 1/2 cup vegetable broth
  • 1 medium onion, chopped
  • 1 tomato, chopped
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon crushed ginger
  • 1 green chili, seeded and minced
  • 1 teaspoon garam masala
  • 1 teaspoon curry
  • 1 teaspoon chili powder
  • 1 teaspoons cumin
  • 1/2 teaspoon turmeric
  • dash cayenne
  • crushed asafoetida leaves
  • salt and pepper to taste
  • fresh lemon juice

Add oil to pan over medium heat. Once oil is hot, add onions and garlic. Saute until onions are translucent. Add tomatoes and spices to the cooked onions and simmer for two minutes.

Add zucchini and vegetable broth to pan, stir to distribute sauce. Cover and simmer for 20 minutes or until zucchini is tender (depending on how thinly you sliced it).






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