Curried Zucchini and Peas

Summery zucchini makes a great Indian side dish in this quick, perfectly-spiced sauté.

Curried Zucchini and Peas

Whether you have an overproducing plant in your garden or not, summertime can often feel like a challenge to use zucchini in as many ways as possible. You've put it in dessert, made it into fritters, scrambled it with eggs, thrown it on the grill -- what's left? This quick sauté will get you out of your zucchini rut with fragrant Vanns Cumin Seed, Turmeric, and Ground Coriander. Serrano chilis add just the right amount of heat, and frozen peas and cilantro boost the green, fresh flavor. It makes a great side dish for grilled fish, or a simple vegetarian main when served with rice.

Spices used in this recipe


Cumin Seed
Turmeric, Ground
Coriander, Ground
Salt, Kosher

Ingredients

Preparation

  1. Heat ghee or oil in a large nonstick pan with a lid over medium heat. Add the serranos and cumin seeds and saute, stirring occasionally, until seeds begin to darken and become fragrant, about 2 minutes. Add the zucchini cubes, turmeric, ground coriander, half of the chopped cilantro, and salt. Cover and cook over medium heat for 10 minutes. 
  2. Remove cover and add frozen peas. Cook, stirring occasionally, until squash softens and becomes a buttery, tender consistency but is not browning, and peas are fully cooked through. Add the remaining cilantro, taste for salt and adjust seasoning if desired, and serve.

Serves 4-6 as a side. Adapted from The Art of Indian Vegetarian Cooking.

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