Zucchini Curry

• medium zucchinis↗3
• sunflower oil↗2-3 tbsp tbsp
• red onion↗1

  cut in half and finely chopped

• red chilies↗1-2

  (to taste), finely chopped

• ginger↗40g g

  peeled and finely grated

• garlic cloves↗4

  finely grated

• garam masala↗2 tsp tsp
• ground cumin↗1 tsp tsp
• ground turmeric1 tsp tsp
• canned chickpeas↗400g g

  drained

• canned chopped tomatoes400g g
• canned coconut milk↗400g g
• cooked basmati rice

  for serving

Step-by-step instructions

1. 1

   Trim the ends of the zucchinis, cut them lengthwise in half, and using a teaspoon, scoop out the watery seeds from the center (it's okay if not all are removed). Roughly chop the zucchini halves, then coarsely chop the seeds and set aside.

2. 2

   Heat 2 tbsp oil in a large skillet over medium heat and sauté the chopped zucchinis until golden, about 8–10 minutes. Remove them, leaving the oil, then add the onion and another tablespoon of oil if needed, along with a generous pinch of salt and pepper. Fry for 6–8 minutes until soft and slightly browned, then add the chilies, ginger and garlic, and cook for 2 minutes until they begin to soften. Add the spices and cook for another 30 seconds.

3. 3

   Add the chickpeas and pour in the tomatoes, coconut milk, and the set‑aside zucchini seeds. Simmer over medium‑low heat for 10 minutes, then return the zucchinis to the pan and cook for another 8–10 minutes. Serve with basmati rice and your favorite sides.