After working for a few months at home in Toronto, I decided to take a break and fly down to LA. I haven’t been back here in a while, so it feels good being here and sitting on my couch. Yes, I said my couch. For those of you who know me personally, you know what I’m talking about. For the rest of you, don’t worry about it! heh
In a medium sized pot, warm up the olive oil over medium-high heat and begin to brown the diced onions. Once the onions have changed to a pinky-brown colour (about 15 minutes or so), add in the garlic. Cook the onions and garlic until the garlic has a slight golden colour, then add in the turmeric and tomatoes.
Cook the tomatoes for 3-5 minutes and then add in the zucchini coins. The tomatoes will continue to break down and release their juices which will help cook the zucchini. Once you notice the mixture starting to come up to a boil, add the salt and red chili to taste. Stir for a few minutes and then reduce the heat to a simmer. Cover the pot and let the zucchini cook down. Stir it occasionally until the zucchini is softened, and the tomatoes and liquid have reduced down. Before removing from the heat, add in the lemon juice and adjust the curry for salt and red chili.
Put the curry into a dish and garnish with coriander leaves. Serve with naan or white rice.