Ingredients
4
4 servings
- •2 tablespoons oil
- •1 red onion
- •5 cloves garlic
- •2 teaspoons ginger, freshly grated
- •2 teaspoons coriander
- •2 teaspoons smoked paprika
- •½ teaspoon turmeric
- •1 teaspoon cumin
- •3 zucchinis
- •1 can tomato paste, 6 oz (170 g)
- •½ cup vegetable stock
- •1 can full fat coconut milk, 14 oz (395 G)
- •salt and pepper, to taste
- •fresh cilantro, to garnish, optional
Instructions
- First off, dice the onions and garlic and grate the ginger.
- Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
- While the onions are sauteing, dice the zucchini into bite-sized pieces.
- Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
- Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
- Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
- Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 347
- Carbohydrate: 28g
- Fat: 25g
- Fiber: 7g
- Protein: 7g
- Sugar: 16g
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