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Indian Zucchini and Pattypan Curry

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Serves 4-5 | Prep Time 5 min | Cook Time 10-15 min

Why I Love This Recipe

FEATURING: Pattypan, zucchini, onions, and green onions.

Another quick yet tasty meal that we like to serve with rice and homemade roti.

Ingredients You'll Need

2-3 tablespoon of sunflower oil (or other neutral-tasting oil)
1 onion, chopped
2 zucchinis, cut in 1/2 slices and then cut in 1/2
1 pattypan squash, cut in 1/2 slices and then cubed (approx. the same size as the zucchini chunks)
2 tsp teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 teaspoon turmeric
3/4 tsp salt, or to taste
1/4 tsp red crushed pepper flakes (or 1/2 chopped jalapeño)
1 can or chickpeas, rinsed and drained
4 teaspoons of lemon juice
A handful of fresh cilantro, chopped, for garnish (optional)


Put the oil in a large frying pan or work and set over medium-high heat. When hot, add the onion and stir until and fry until the onion starts to brown (in a matter of seconds). Put in the zucchini and pattypan and toss over a few times. Now put in the cumin, coriander, turmeric, red pepper flakes, and salt. Stir a few times. If too dry, add a bit of water. Reduce heat to low and simmer 5-10 minutes, until the zucchini and pattypan are almost tender. Turn off heat and set aside. Add the lemon juice. Serve and add fresh cilantro to each bowl.

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