Meatless Monday: Zucchini Tomato Curry

Meatless Monday: Zucchini Tomato Curry

Why does everything taste better with this Indian spice?

Published August 15, 2011

Did you know that reducing your risk of cancer, cardiovascular disease, diabetes and obesity can be as easy as cutting out meat and processed cold cuts one day a week?


Enter this week’s Meatless Monday recipe, Zucchini Tomato Curry. "Garlic, ginger and onion are sauteed sweet and fragrant, then seasoned with garam masala, cumin and coriander to flavor fresh tomatoes and sliced zucchini," says the Meatless Monday website. "Try this zucchini curry with basmati rice or whole-wheat naan."

Zucchini Tomato Curry


(Serves 3)


1 tablespoon olive oil, for preparing the pan


2 teaspoon fresh garlic, minced


2 teaspoons fresh ginger, minced


1/2 cup onion, chopped


2 ripe tomatoes, pureed


1 tablespoon garam masala*


1 teaspoon ground cumin


1 teaspoon ground coriander


salt and pepper, to taste


3 zucchini, sliced into rounds


juice from 1/4 lemon


*This Indian spice blend is sold pre-made in the spice section of most grocery stores, but if time allows, we suggest making your own.


Place the olive oil in a frying pan over medium-high heat. Add the fresh garlic, ginger and onion and sauté for 3-5 minutes.


Add the pureed tomatoes to the pan and stir well. Season with the cumin, coriander, salt and pepper to taste. Mix well to ensure all seasonings are evenly distributed.


Toss in the zucchini and stir well to ensure the zucchini is thoroughly coated in tomato curry sauce. Cook for 3-5 more minutes, stirring occasionally, or until the zucchini is cooked through.


Squirt the lemon over the curry. Taste for seasoning and enjoy!


Nutrition info: 108 calories, 50 calories from fat, 6 g total fat, 1 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 23 mg sodium, 14 g total carbs, 4 g dietary fiber, 9 g sugar and 4 g protein.


This recipe comes from Measured in Pinches



Written by Kellee Terrell


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