Zucchini curry
Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
4 Servings
Serving Size:
2
Dinner
To make this meal complete, serve with whole-grain rice and cooked lentils.
Ingredients
- 1 tbsp (30 mL) canola oil
- 1 small onion, sliced
- 1 tomato, chopped
- 2 cloves garlic, minced
- ¼ tsp (1 mL) turmeric
- Pinch red chili flakes
- 1 tsp (5 mL) ground coriander
- ½ tsp (2 mL) cumin seeds
- 1 small green pepper, sliced
- 2 medium green zucchini, sliced into ¼-inch (5 mm) thick rounds
- 1 tbsp (30 mL) lemon juice
Instructions
- In a non-stick skillet, heat canola oil over medium heat; cook onions until golden, about 7 minutes.
- Add tomatoes and garlic; cook for 2-3 minutes.
- Stir in turmeric, red chili flakes, ground coriander, cumin seeds, green pepper and zucchini; reduce heat.
- Simmer for about 20 minutes, stirring often or until zucchini is soft.
- Remove from heat, add lemon juice and stir. Serve hot or at room temperature.
Recipe Video
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 210 | |||
| Fat 15 g | 23 % | ||
| Saturated 1.5 g + Trans 0.3 g | 9 % | ||
| Cholesterol 0 mg | |||
| Sodium 25 mg | 1 % | ||
| Carbohydrate 19 g | 6 % | ||
| Fibre 5 g | 20 % | ||
| Sugars 10 g | |||
| Protein 4 g | |||
