Indian Zucchini and Pattypan Curry
  • Cooking Time: 10-15 min
  • Servings: 4-5
  • Preparation Time: 5 min
  • 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)
  1. 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.
FEATURING: Pattypan, zucchini, onions, and green onions. Another quick yet tasty meal that we like to serve with rice and homemade roti.