1. Indian Style Zucchini Stir Fry
This recipe features zucchini at its centre. It can be served as a side dish along side a meat curry or eaten by itself as a light meal. It is vegan, gluten-free, paleo and keto-friendly.
Ingredients
- 1 large zucchini, cut into ½ inch long pieces (about 1 ½ cups)
- 2 tsp coconut oil
- 1/2 tsp cumin seeds
- 1/2 tbsp ginger, minced
- 1/2 tbsp garlic, minced
- 2 green chilies, finely chopped
- 1 spring curry leaves
- 1 pinch asafoetida
- 1 medium onion, chopped
- 1/2 tsp turmeric
- 1/2 tsp amchur powder
- 1 tsp coriander seeds
- 1/2 tsp garam masala
- Salt, to taste
- 1 tbsp cilantro, chopped
Instructions
- Wash and cut zucchini into ½ inch long pieces.
- Heat a pan with some coconut oil and add cumin seeds.
- Once the seeds start crackling, add ginger, garlic, green chilies, asafoetida, curry leaves and saute for 3-4 minutes or until the ginger and garlic are no longer raw.
- Add onions and saute until they turn golden brown.
- Add chopped zucchini chunks, turmeric powder, coriander powder, garam masala, amchur and salt. Give it a mix and cover with a lid. Lower the heat and cook for 3-4 minutes.
- Once zucchini is cooked through, garnish with coriander leaves and serve over roti or rice.