👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 7-8 minutes.

2. 2

   Add the minced garlic and dried coriander to the pot and cook for another minute until fragrant.

3. 3

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.

4. 4

   Pour in the crushed tomatoes and vegetable broth. Add salt and pepper. Bring the mixture to a simmer.

5. 5

   Add the zucchini rounds to the simmering sauce. Ensure they are mostly submerged. If not, add a little more broth or water.

   💡 プロのコツ: You can lightly pan-fry the zucchini rounds before adding them to the sauce for a firmer texture.
6. 6

   Cover the pot and let the stew simmer gently for 30-35 minutes, or until the zucchini is tender but not mushy.

7. 7

   Taste and adjust seasoning if necessary. The sauce should be rich and flavorful.

   💡 プロのコツ: If the sauce is too thin, you can simmer uncovered for a few extra minutes to reduce it.
8. 8

   Serve hot, garnished with fresh chopped mint if desired. This dish is traditionally served with plain white rice.

   💡 プロのコツ: A dollop of plain yogurt on the side is also a popular accompaniment.