Zucchini Masala

Here’s a simple, yet delicious vegetable curry. I wanted something fresh and interesting to do with zucchini as it can often be a bland vegetable. The masala really lifts it without overtaking – it was delicious.

4 medium zucchini (3cm cubed)
2 tablespoons vegetable oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 small onion (finely chopped)
1 garlic clove (finely chopped)
1 teaspoon finely chopped ginger
1 green chilli (finely chopped)
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon chilli powder
1 teaspoon salt
1 large tomato (chopped)
3 tablespoons fresh coriander
1/2 lemon (juice of)

Heat the oil in a wok or saucepan, when hot, add the fennel and cumin seeds and fry for 10 seconds. Add the onion, garlic, ginger and green chilli, reduce the heat and fry gently for 5 minutes. Add the cumin, coriander, turmeric, cinnamon, chilli, salt and pepper and stir for about a minute until fragrant. Add the tomato and 2 tablespoons of water and stir for 2-3 minutes until paste like. Add the zucchini and stir well. Cover and cook over a moderate heat for 5 minutes, then uncover and cook for a further 10 minutes until the sauce is thick and clings to the just soft zucchini. Stir in the fresh coriander and season with the lemon juice just before serving.

Serve as a light lunch with rice or, as an accompaniment to another curry or alongside meat or fish.

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