Zucchini curry

Ingredients

• 1 tbsp (30 mL) canola oil
• 1 small onion, sliced
• 1 tomato, chopped
• 2 cloves garlic, minced
• ¼ tsp (1 mL) turmeric
• Pinch red chili flakes
• 1 tsp (5 mL) ground coriander
• ½ tsp (2 mL) cumin seeds
• 1 small green pepper, sliced
• 2 medium green zucchini, sliced into ¼-inch (5 mm) thick rounds
• 1 tbsp (30 mL) lemon juice

Instructions

1. In a non-stick skillet, heat canola oil over medium heat; cook onions until golden, about 7 minutes.

2. Add tomatoes and garlic; cook for 2-3 minutes.

3. Stir in turmeric, red chili flakes, ground coriander, cumin seeds, green pepper and zucchini; reduce heat.

4. Simmer for about 20 minutes, stirring often or until zucchini is soft.

5. Remove from heat, add lemon juice and stir. Serve hot or at room temperature.