Zucchini coconut milk curry
Servings 2 people
Ingredients
- 2 medium zucchinis
- 1 onion
- 2 garlic cloves
- 125 ml ½ cup coconut milk
- 2 tomatoes
- 2 teaspoons tomato paste
- oil
- spices such as: turmeric, cumin seeds and/or powder, coriander seeds, mustard seeds, fennel or caraway seeds, or simply pre-made Madras curry powder.
Instructions
- Sauté the sliced garlic in olive oil. Add the whole spices and toast for another 2 minutes.
- Add the onion and ground spices. Cook for a few minutes until the onion softens.
- Add the coconut milk and diced or crushed tomatoes. Stir in the tomato paste and let the sauce cook for about 10 minutes.
- Add the zucchini, cut into thick half-moons. Cook for just a few minutes, enough for them to cook through but still remain firm.
- Serve with white rice.
