Zucchini Curry

For a Serving Size of Two:

Ingredients:

• 200 grams zucchini, chopped into small pieces
• 100 grams finely chopped onion
• 100 grams finely chopped tomato
• 50 grams chopped bell pepper
• 20 grams grated ginger
• 1 tablespoon minced garlic
• 2 teaspoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped

Procedure:

1. In a pan, heat the cooking oil over medium heat. Add mustard seeds and cumin seeds, letting them splutter.
2. Add the finely chopped onions, ginger, and garlic. Sauté until the onions turn translucent.
3. Add the chopped tomatoes and cook until they soften and oil starts to separate from the mixture.
4. Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for another minute to combine the spices well.
5. Add the chopped zucchini and bell pepper to the pan. Mix well and cover, allowing the vegetables to cook for about 5-7 minutes, stirring occasionally until the zucchini is tender.
6. Adjust the seasoning if necessary. Once cooked, garnish with fresh coriander leaves.

Nutritional Benefits:

Nutritional Information:

• Calories: 315 kcal
• Protein: 4.8 g
• Carbohydrates: 33.5 g
• Fat: 12.9 g