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.

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

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

Method:

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