Zucchini and Spinach Indian Curry

Vegan Mofo Recipe #2

Curries are one of my favorite things to eat.  A couple of weeks ago I want to an indian restaurant in San Francisco.  The food was delicious and I left so happy.  However, the next day I felt completely bloated.  My face felt like a balloon.  I'm not sure what they use in there curries, maybe a lot of salt or MSG, but it made me feel horrible.  This is a great recipe to use when you need your next Indian fix.  You can use any veggies you have lying around.

Zucchini and Spinach Indian Curry

1 tbsp coconut oil

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/4 chili powder

1 jalapeño. sliced thinly

1 tbsp grated ginger

2 garlic cloves chopped

1 large onion, chopped

1/4 cauliflower, cut into florets

1 zucchini, chopped

1/2 cup water

1 large tomato, chopped

3 cups spinach

1 tbsp chopped cilantro 

Salt and pepper to taste

Directions:

1. Heat oil in a large pan.  Add cumin seeds, turmeric, chili powder and cook for 30 seconds until fragrant.  Add jalapeño, ginger and garlic and cook for 1 to 2 minutes.

2. Mix in onion and cook until translucent.  Add cauliflower and zucchini and mix together cook for 1 minute.  Mix in water and bring to a boil.  Add tomato and cook for 20-25 minutes.

3.  Right before finished mix spinach.  Add cilantro and correct seasonings.