🧂 Ingredients
- 1 kg Zucchini(medium size, cut into 1-inch rounds)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 800 g Canned crushed tomatoes
- 2 cups Vegetable broth
- 3 tbsp Olive oil
- 1 tbsp Coriander(dried)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh mint(chopped, for garnish (optional))
👨🍳 Instructions
- 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
Add the minced garlic and dried coriander to the pot and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- 4
Pour in the crushed tomatoes and vegetable broth. Add salt and pepper. Bring the mixture to a simmer.
- 5
Add the zucchini rounds to the simmering sauce. Ensure they are mostly submerged. If not, add a little more broth or water.
💡 Pro Tips: You can lightly pan-fry the zucchini rounds before adding them to the sauce for a firmer texture. - 6
Cover the pot and let the stew simmer gently for 30-35 minutes, or until the zucchini is tender but not mushy.
- 7
Taste and adjust seasoning if necessary. The sauce should be rich and flavorful.
💡 Pro Tips: If the sauce is too thin, you can simmer uncovered for a few extra minutes to reduce it. - 8
Serve hot, garnished with fresh chopped mint if desired. This dish is traditionally served with plain white rice.
💡 Pro Tips: A dollop of plain yogurt on the side is also a popular accompaniment.
💡 Pro Tips
- ✓Choose firm, medium-sized zucchini for the best texture.
- ✓Don't overcook the zucchini, as it can become watery.
- ✓The combination of garlic and coriander is key to the authentic flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of red pepper flakes for a touch of heat.
- Include diced carrots or potatoes for a heartier stew.
- A squeeze of lemon juice just before serving can brighten the flavors.
