Curry Squash

by Editorial Staff

Delicate zucchini pulp combined with ripe tomatoes, golden onions, and spices – such a dish will be a culinary highlight of any lunch or dinner, especially since it will take very little time to prepare it.

Cook: 50 mins

Servings: 4

Ingredients

  • Zucchini – 1 kg
  • Onions – 130 g
  • Green chili pepper – 1 pc.
  • Garlic – 15 g
  • Ginger – 30 g
  • Peeled tomatoes in their own juice – 200 g
  • Fresh cilantro – 20 g
  • Vegetable oil – 1 tbsp
  • Cumin – 1 teaspoon
  • Black mustard (seeds) – 1 teaspoon.
  • Turmeric – 1 teaspoon
  • Red chili pepper (flakes) – 1 teaspoon
  • Garam masala – 1 teaspoon
  • Salt – 2 teaspoon

Directions

  1. Finely chop the onion. Remove seeds from hot peppers, chop. Also, chop the garlic and ginger.
  2. Cut the courgettes into large cubes.
  3. Heat oil in a saucepan, add cumin, black mustard seeds, and fry for 1 minute.
  4. Add finely diced onions and fry until golden brown over medium heat, about 2 minutes, add garlic and continue to fry for 1 minute.
  5. Add peeled tomatoes in their own juice and stir, fry for 2 minutes.
  6. Add ginger, green chili, red pepper flakes, turmeric, and salt, mix everything well, and fry for 2-3 minutes.
  7. Add chopped zucchini, mix well and cover, simmer over low heat for 35-40 minutes.
  8. Add garam masala seasoning, stir, turn off the heat. Sprinkle with fresh cilantro.
  9. The curry squash is ready. Serve with boiled rice.

Bon Appetit!

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