Zucchini and Potato Curry

Servings: 2

Vegan Friendly

2 Garlic Cloves

1/2” Ginger

1 Tbsp Olive Oil

1/4 Tsp Cumin Seeds

1/2 Onion, Diced

3/4 Tsp Garam Masala

1/4 Tsp Chilli Powder

1/4 Tsp Paprika

1/8 Tsp Turmeric Powder

1/2 Cup Tomatoes, Chopped

1/4 Tsp Salt

1 Cup Zucchini, Cubed

1 Cup Potatoes, Cubed

1/2 Cup Coconut Milk (or any milk of your choice)

Spinach and/or Green Peas (optional)

Directions:

1. Prepare a garlic/ginger paste by crushing both ingredients together into a paste-like consistency (using a mortar & pastel or food processor)

2. Create spice mix by combining garam masala, chilli powder, paprika, and turmeric in a bowl

3. Heat olive oil in a pan over medium heat and add cumin seeds; cook for 1 minute or until lightly browned and fragrant

4. Add the onion and cook for 1-2 minutes until soft and fragrant, then add the ginger/garlic paste and cook for just under a minute

5. Add spice mix and cook for another minute, then add tomatoes and cook for another 2-3 minutes until soft

6. Add salt to taste, then mix in zucchini and potatoes

7. Cook for another 2-3 minutes with the lid closed until veggies become soft; during this period mix everything in pot around to avoid sticking to the bottom (if this does happen, add 1 tbsp of water in order to loosen everything)

8. When tomatoes become just fork tender (but not mushy), add coconut milk; depending on whether more gravy is desired, the amount of milk can be increased

   1. OPTIONAL - just before adding the milk, additional veggies such as green peas or spinach can be added; the amount is dependant on what you desire

9. Increase the heat to medium-high and let cook for 2-3 more minutes with the lid open whilst constantly stirring (the desired end consistency should be when potatoes are fork tender)

10. Remove from heat and serve with rice

Enjoy!