Friday August 01, 2014

Indian Summer Vegetable

Some nights it’s fun to spend quality time in the kitchen working on cooking a meal full of inspiration and detailed ingredients but some nights call for a quick healthy meal that you can throw into one pan and eat fast. This recipe was from one of those nights. I was in desperate need of getting dinner on the table, eat and head out to a meeting. Luckily, I had zucchini on hand as I almost always do in summer because it is a versatile vegetable that fills many roles and taste good too. This recipe is full of flavor and the turmeric is a great addition when you’re stressed out to calm any inflammation you may produce when under pressure.



Summertime Zucchini Masala
Serve with roti, traditional whole wheat flat bread from Pakistan and India or as a side dish.

1 tablespoon coconut oil
1/2 small sweet yellow onion, sliced
2 cloves garlic, sliced
1 Jalapeño, sliced
4 zucchini, sliced
1 Tomato, diced
1 teaspoon turmeric
1 teaspoon coriander ground
1/4 teaspoon nigella seeds, also known as kalonji seeds
Salt-and-pepper to taste


Toss all ingredients into a sauté pan, stir to combine and over medium heat cook, stirring occasionally, until the zucchini starts to soften. Now cover with a lid and over medium low heat let the vegetables cook gently until the mixture is cooked through.

Serves 4 as a main dish and 6 as a side dish