Pakistani Zucchini Curry (Torai Ki Sabzi)

This Elmwood Stock Farm-tested recipe is excellent combined with chickpeas or leftover chicken alongside your favorite grain. This curry has less liquid than you may be expecting.

1/3 c. grapeseed or other neutral oil

2 medium onions, thinly sliced

5-6 garlic cloves, crushed and minced

1-inch piece ginger, minced

1 tsp. cumin seeds

1 medium tomato, cubed

1 tsp. salt, or more to taste

1/2 tsp. coriander powder

1/2 tsp. black pepper

1/8 tsp. cayenne pepper, or to taste

1¼ lb. zucchini or summer squash, cut into 1/8-inch half-moons

1/2 c. chicken broth or vegetable broth, divided

1 small jalapeño pepper, deseeded and sliced

1/2 tsp. turmeric powder

Heat oil in a nonstick skillet over high heat. Add onions, and sauté until lightly golden, about 8-10 minutes.

Lower heat to medium, and add garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears, about 20-30 seconds. Add tomato, salt, coriander powder, black pepper and cayenne. Sauté for 1 minute, then stir in zucchini and 1/4 cup of the broth. Mix well, ensuring the zucchini is well coated.

Cover, and let cook for 7 minutes, stirring once. Once most of the broth has dried up, use a wooden spoon to break the zucchini into pieces. Add jalapeño and turmeric, and sauté for a few minutes.

Lower heat to medium-low, cover, and continue to cook for 15-20 minutes. Stir once half-way. If you’re afraid it will stick to the pan, add remaining 1/4 cup broth. Uncover, and stir well. Taste and adjust salt.

When zucchini is very soft and well cooked, turn off heat and serve.

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Recipe adapted from Tea for Turmeric. 

Find more recipes on the Elmwood Stock Farm Pinterest page.