Broccoli Zucchini Tomato Stir Fry Curry

I wasn’t sure what to expect when I made a stiry fry with broccoli, zucchini and tomatoes as I had never combined these veggies in a curry before, but what a delicious curry this trio of vegetables turned out to be!  I ended up with a juicy, saucy, flavorful veggie dish that the whole family devoured 😋.  Try this saucy spiced up veggie dish with naan, chapati, lemon rice, coconut rice or even ladled over grilled fish.

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The curry is more on the lighter side, so if you want to make this curry more substantial add paneer, or toss in some braised tofu to turn it into a complete one pot meal.  Just serve with starch of your choice and you have dinner in less than 30 minutes. Give it a try!

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Broccoli Zucchini Tomato Stir Fry Curry

Ingredients:

  • 1 lb broccoli florets
  • 2 zucchini cut into small chunks
  • 3-4 medium sized tomatoes cut into small pieces or 10 cherry tomatoes halved
  • 1 onion finely cut
  • 2-3 cloves garlic minced
  • Spices:
    • 1 tsp cumin seeds
    • 1 tsp asafetida powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala (optional)
    • 1/2 tsp chili powder (optional)
    • Salt
  • Oil
  • Juice of 1/2 lemon
  • Fresh cilantro for garnish

Directions:

  • In a large pot heat 2 tbsp oil. Add cumin seeds and toast in oil until aroma is released about 5 seconds. Add asafetida powder and toast in oil for 2-3 seconds. Immediately add garlic and onions and cook until onions are translucent.
  • Add all the spices and mix into the onions. Next add all the vegetables and salt to taste.
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  •  Cover and cook vegetables on low to medium heat until the veggies become tender about 7-10 minutes. The tomatoes will release their juices and make a sauce like base. Once the veggies are tender to your liking, the curry is ready.
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  • Turn the stove off and add juice of 1/2 lemon and serve garnished with fresh cilantro.
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