Ally’s Kitchen Recipe: Quick and Easy Zucchini Curry

By Almas Khan
Author of Poppadom Preach
This is a firm favorite in our house and there is hardly ever any left over for the next day. The ingredients are quite basic. This will feed four people if you pad it out with pita bread and a dinner salad. Happy cooking, and let me know what you think!

INGREDIENTS
2 tablespoons extra-virgin olive oil
4 zucchinis, washed and peeled
3 medium-sized onions, finely chopped
6 cloves of fresh garlic, crushed
2 fresh tomatoes, finely chopped
Salt and pepper to taste
4 green chilies
1 oz. salted butter or healthy butter substitute
Small handful cilantro, chopped

Heat olive oil in a large sauté pan or wok on medium. Add onions and cook until they start to soften, about 3-5 minutes.

Add the garlic and seasoning to the pan, cooking for five minutes. Add the chiles and the cilantro. By now the zucchini will start to break up—don’t worry, because you want it to. Turn up the heat, add the tomatoes, and start to caramalize all the ingredients. If the mixture sticks to the pot add a splash of water, but be careful not to add too much.

Add the butter. It’s very important that you use salted butter as this will give it a very rich and creamy flavor. Cook for five minutes on a high flame, stirring constantly. Once the butter separates from the rest of the ingredients, the dish is ready. As always if you want to add more heat, add more chilies. I don’t think there will be a need for more salt.

Serve with pita bread, tortilla wraps, or rice.

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