Hearty Zucchini Curry

Healthy eating doesn’t have to be boring! This gorgeous zucchini curry is full of vegetables and flavor, and comes together so quickly that it’s sure to become a regular staple in your dinner routine.

• 2 large zucchini, roughly diced
• 1 large onion, diced
• 1 can of diced tomatoes, or 4 small fresh ones
• 1 small chili pepper or a jalapeno, minced, either way be sure to deseed it
• 1 teaspoon minced fresh ginger
• 1 ½ tablespoons olive or canola oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 teaspoon garam masala
• ¾ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon turmeric
• ½ cup green peas (frozen is great)
• 1 teaspoon fenugreek leaves (not seeds!)

1. Pour oil into a deep pot and set over medium high heat till shimmering. Add mustard and cumin seeds and toast for a minute.
2. Add ginger and chili pepper and stir for 30 seconds.
3. Add onion and cook everything for about 4 minutes, until the onions just start to brown a bit.
4. Lower the heat to medium and add garam masala, chili powder, salt and turmeric. Stir together.
5. Add tomatoes and zucchini and stir fry for 3 minutes until the veggies start to sweat, then cover and cook on low heat for about 5 minutes or until the zucchini just starts to turn tender.
6. Stir in peas and fenugreek, cover again and cook for another two minutes.
7. Taste and add more salt or garam masala.

Serve over steamed rice or quinoa and enjoy!