Potato & Zucchini Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 zucchini, cut into small cubes
• 2 large baking potatoes, peeled and cubed
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic salt
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons garlic paste
• 1/2 teaspoon ginger powder
• 3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
• 2 tomatoes, chopped
• 1/4 teaspoon sugar
• salt, to taste
• pepper, to taste
• 1 1/2 cups water
• chapati (to eat with this dish!)

Recipe

• 1 combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
• 2 heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
• 3 remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
• 4 turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
• 5 add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
• 6 add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
• 7 serve with chappatis!
• 8 if you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
• 9 if you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
• 10 you will just need to taste test for your preferred flavor and thickness-- enjoy!