Once upon a time, I had a strong aversion to zucchini. No wait … I take that back; it wasn’t an aversion, per se, but rather a lack of desire to try the vegetable. To this day I cannot explain why I was so incredibly turned off by a vegetable that mimicked a cucumber in the looks department, but I was. That reluctance to try zucchini soon wore off—more out of curiosity than anything else. I had been hearing too many people touting the goodness of this veggie. It was, “zucchini this” and “zucchini that.” And then one day, I got over the elusive preconceived notions I had about it, actually tried zucchini, and we have been having a culinary love affair ever since.
Zucchini always works well as the star of a Meatless Monday recipe, and this one is no exception. This Zucchini Tomato Curry has great Indian flavors and would work well served on a steaming bed of rice. It would also work any other day of the week besides MM, when you want to jazz up a main dish with a zingy side.
Zucchini Tomato Curry
- 1 tablespoon olive oil, for preparing the pan
- 2 teaspoon fresh garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/2 cup onion, chopped
- 2 ripe tomatoes, pureed
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper, to taste
- 3 zucchini, sliced into rounds
- juice from 1/4 lemon
Place the olive oil in a frying pan over medium-high heat. Add the fresh garlic, ginger and onion and sauté for 3-5 minutes, or until the fragrant.
Add the pureed tomatoes to the pan and stir until well incorporated. Season the tomato onion mixture with the cumin, coriander and salt and pepper to taste. Mix well to ensure all seasonings are evenly distributed.
Toss in the zucchini and stir well to ensure the zucchini is thoroughly coated in tomato curry sauce. Cook for 3-5 more minutes, stirring occasionally, or until the zucchini is cooked through.
Squirt the 1/4 lemon over the curry. Taste for seasoning, adjust if desired and enjoy!