Somehow my post of this recipe got deleted. Luckily, it was no masterpiece and had no life altering comments that could not be lost. I’m sure it was perfectly adequate but the bare bones was just the recipe which is really the whole point anyway!
Here’s to a quick and easy zucchini dish for those times when you’re hungry, like, right now! This dish is ready in twenty minutes but still allows you to satisfyingly chop some veg – zucchini, onion, garlic…
1 sweet onion
2 tsp cumin seeds
4 garlic cloves, minced
3-4 zucchini, chopped into cubes
1 tsp salt
2 tsp cumin
2 tsp curry paste
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp cinnamon
cilantro and jalepeno pepper (minced) for garnish
whole wheat/spinach tortillas
In a large saute pan, heat oil and add onion, garlic and cumin seeds. Cook until onion is translucent. Stir in zucchini, salt, cumin, curry paste, turmeric, ginger and cinnamon. Cook 10 min, stirring occasionally until zucchini is tender and begins to brown. Throw in some garbanzo beans for some protein and beany (mild) flavor! Remove from heat and stir in cilantro and jalepeno peppers. Season to taste and serve over hot tortillas and spinach.
I do remember I ranted about how annoying garlic peeling is in my original post but its probably best that was lost. Sort of unnecessary. Garlic is lovely and always worth it. Sheesh, what a drama queen… ENJOY this lovely flavorful dish. Its super spicy if you are as generous with the spices as I was. I certainly recorded it conservatively so if you know you like spice – amp it up!