This is one of those easy vegetarian curries that gives the impression that you have spent hours blending spices and cooking over a hot stove!
Thanks to curry leaves and quick cooking zucchini/courgette you can have this on the table in around 20minutes. Just enough time to cook the rice.
30-50mls oil or ghee
2 teaspoons cumin seeds
1 dry chilli
15 curry leaves
1 shallot, halved and finely sliced
1 pinch turmeric power
650g zucchini/courgette if large, quartered and then cut into even chunks, around 1.5-2cm
270mls coconut milk
In a large frying pan with a lid, heat the oil or ghee.
Once hot, add the cumin seeds, chilli and curry leaves.
As soon as the leave start spluttering, add the shallot, turn the heat down and slowly cook the shallot until soft, 5-7 minutes.
Now add the turmeric, zucchini, coconut milk and water to the pan. Stir well and cover.
Bring up to the boil and simmer for 7-10 minutes, stirring frequently as the sauce thickens.
Once the zucchini is cooked your curry is ready.