Total Time
30mins
Prep 10 mins
Cook 20 mins

This is an Indian take on a greek recipe I found on the Zaar while searching for a new way to make zucchini. I wanted to make an Indian dish, but never thought to pair these 2 vegetables. Turned out great, and DH loved it too. We are low carb, and ate it plain, which was very good, but it would go so well with rotis, naan, tortilla or rice!

Ingredients Nutrition

Directions

  1. Heat oil in deep non stick skillet on medium/high heat.
  2. Add onions, garlic, cumin seeds. Cook til onions are clear and soft.
  3. Add tomatoes, coriander, chili, chili powder, garam masala, curry powder, salt.
  4. Cook mixture until soft and melded together, about 6 minutes.
  5. Add zucchini pieces and peas, stir.
  6. Cook on medium/low heat covered for about 12 mins, stirring frequently.

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