Does anyone else feel like they have more zucchini right now than they know what to do with? I made this dish last week…it was inspired by two things: (1) I had a bowl full of zucchini pulp leftover from making stuffed zucchini, and (2) I was craving a curry dish. This turned out to be really good, although I must admit chicken makhani is still my favorite Indian dish. I would say this dish is somewhat of a cross between channa masala and baigan bharta (only with zucchini instead of eggplant).
Like curry powder, garam masala is a blend of several spices, and may include black and white peppercorns, cloves, bay leaves, black cumin, cumin seeds, cinnamon, cardamom, nutmeg, mace, star anise, and coriander. If you can’t find garam masala feel free to use curry powder instead, or make your own spice mix using the spices you have on hand.
(Yield: 6-8 servings)
2 TB olive oil
1 large onion, diced
1 green chili, seeded and minced (optional)
2 cloves garlic, minced
1 TB ginger, minced
1 teaspoon garam masala spice mix
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon turmeric
1 bay leaf
2 teaspoon lemon juice
2 large tomatoes, chopped
4 c peeled and diced zucchini
6 oz tomato paste
1 teaspoon sugar
1 c green peas (fresh or frozen will work, but not canned)
1 (15 oz) can chick peas, drained
¼ c finely chopped fresh parsley or cilantro, with a little reserved for garnish
Salt and pepper to taste
Basmati rice, for serving
In a large pan, heat the oil over medium heat; add the onion and chili and sauté for 5 minutes (until the onion is slightly softened). Add the garlic, and ginger and sauté for another 2 minutes (until light golden brown). Stir in the spices and lemon juice and cook for 30 seconds. Add the tomato and zucchini cook for 5 minutes. Add the tomato paste and 2 to 3 cups of water; turn the heat to low, cover the pan, and cook for 30 minutes or until the sauce is thickened (see picture below). Add the green peas and chickpeas and cook for about 2 minutes, then add the chopped parsley/cilantro. Season to taste with salt and pepper. Garnish with parsley or cilantro and serve with basmati rice.