A family visit

Bonjour!
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
As soon as I got here, I started to clean and organize things that my husband couldn’t get to because of his hectic work schedule. It was important that I tackle things as soon as I landed because my family was finally coming down for a visit during the Victoria Day long weekend.  It’s taken them a while to organize a trip down, so I wanted to make everything perfect for them.
After a few days of cleaning and cooking, I was ready to have them here for a wonderful vacation that everyone needed.  I was happy and sad at the same time. Happy that they were finally here. Sad that my father, who had unexpectedly passed away in December 2009, was not here with us.  Alas, God is the Best of Planners and this is what was meant to be.
One of the dishes I prepared was curried zucchini. This recipe is a no-fuss recipe that allows you to complete other tasks as it cooks on the stove top. Prepare all of the ingredients before you start cooking and I guarantee that it will probably be one of the easiest things you’ve ever cooked!
Zucchini Curry
8 thin zucchinis, washed and cut into coins
1/2 cup diced onions
3 heaping tbsps minced garlic
1/4 tsp turmeric
6 Roma tomatoes, washed and diced
1 tbsp olive oil
1/4 tsp lemon juice
salt and red chili powder to taste
coriander leaves for garnish (optional)
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.
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