4 small zucchini (cut in half and sliced)
8oz of sliced white button mushrooms
2 serrano green chilies sliced or jalapenos sliced
1 bunch of green onions chopped
1 medium onion sliced
The Curry Ingredients:
1 tsp cumin seed
1 tsp mustard seed
3-4 cloves of garlic grated or minced
1 Tbs of curry powder
1/2 tsp of coriander powder
1/2 turmeric powder
1 tsp of dried red chili flakes (or to taste)
1 can of diced tomatoes
1/2 cup coconut milk
salt to taste
In a large pan heat 2 Tbs of canola oil on medium heat. When hot, add cumin and mustard seed for a few seconds until they splutter without burning.
Add the garlic and your ground spices and fry for 1 minute or until fragrant without burning.
Add your vegetables and mix with the spices. Turn heat up to medium-high now and cook for about 1-2 minutes.
Now add the can of tomato and salt to taste. Stir well. Place a lid on pan if possible and allow to cook for 10-15 minutes. Cook until the vegetables are cooked almost to your desired tenderness. I like mine cooked, but still firm and not too mushy.
Add 1/2 cup of coconut milk and stir well. Then add 1 tsp of lemon juice and stir well. Taste for salt here. Cook for another 2-3 minutes.
Serves 4-6 people with a rice and curry dinner. Enjoy.
Note: I would recommend you allow the dish to sit for 10 minutes after you cook it to allow the flavors to develop before serving.
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