Adapted from Meatless Monday: Zucchini Tomato Curry. Downloaded from the web on 08/16/2011.
My Comment: Although this recipe filled our house with the delicious fragrance of cumin, coriander and ginger, the finished product – in my humble opinion – needs a tweak or two. First of all, the zucchini rounds should be cut again so that they cook up faster. Or maybe I just need to by skinnier zucchini We both expected a bit more of a sauce; not sure how to accomplish that. I served Adrien some basmati rice with his portion – mine without. Note – the directions on Meatless Monday’s site left out the garam masala even though it is listed in the ingredient list, so if you use the download, be prepared to punt.
1 TBSP olive oil for preparing the pan
2 tsp fresh garlic, minced
2 tsp fresh ginger, minced
1/2 cup onion, chopped
1 TBSP garam masala (make your own, or I used Whole Foods brand)
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
3 zucchini, sliced into rounds (see my comment above)
2 ripe tomatoes, pureed
juice from 1/4 lemon
1. Place olive oil in frying pan over medium-high heat. Add fresh garlic, ginger and onion. Saute for 3-5 minutes or until fragrant.
2. Add pureed tomatoes to the pan and stir until well incorporated. Season the tomato-onion mixutre with the cumin, coriander, Garam Masala, salt and pepper (to taste). Mix well to ensure all seasonings are evenly distributed.
3. Toss in the zucchini and stir well to ensure the zucchini is thoroughly coated in tomato curry sauce. Cook for 3-5 minutes (I think this should be a LOT longer), stirring occasionally, or until the zucchini is cooked through.
4. Squirt the 14 lemon over the curry. Taste and adjust seasonings.
Serves 3. Nutrition information: Calories 108.3, Fat 5.6 grams, carbs 13.7 g, fiber 3.8 grams, protein 3.7 grams.