Zucchini Curry
Zucchini Curry



  • 1 chopped onion
  • 4 crushed garlic cloves
  • Knob of ginger, grated
  • 1 green chilli, deseeded and chopped
  • 2 tbsp oil
  • 1 tbsp each cumin and mustard seeds
  • 8 curry leaves
  • 3 chopped zucchinis
  • 250g tin of chopped tomatoes
  • 1 tsp each ground turmeric and garam masala
  • Handful of frozen peas
  • Chopped coriander, to serve
  • Cooked rice, to serve
  • Add the onion, ginger, garlic and chilli to a food processor with 50ml of water and whizz to make a smooth paste. Add the oil to a large pan and add the cumin seeds, mustard and curry leaves, sizzling for 30 seconds. Stir in the curry paste and some seasoning, and cook gently for 10 mins.
  • Add the zucchinis to the pan along with the chopped tomatoes, garam masala and turmeric. Add an extra canful of water to the mixture, then simmer for 25 mins or until everything is softened and infused. Tip in the peas, cook through for 4 mins, then stir in the coriander and serve with rice.
30 mins
4 serving

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