It is high time for my semi-annual haircut. I knew you’d want to know. I have this cave woman mop-like shag going on that is in desperate need of taming. I tend to wait until I catch an unsettling glimpse of myself in the mirror, and then I call my hair dresser in frantic desperation, pleading, “Can you get me in today?” My main goal is not necessarily to look trendy but to not scare children. Which is also why I always wear some form of makeup. I also struggle with coordinating my outfits. I once bought an outfit off a mannequin so I wouldn’t have to coordinate it. You do what you gotta do!
Justin and I have been attempting to incorporate more vegetables in our diet. It is an ongoing battle. Just adding salt and pepper to vegetables is fine and dandy, but after awhile, it gets old. When looking for flavorful vegetable-based recipes, I took my cue from India because they are known for their flavorful vegetarian dishes; I was not disappointed.
This zucchini dish has layers upon layers of wonderful flavor. You have turmeric and garam masala, which give the dish somewhat of a curry flavor. The chili powder makes it spicy, and the garlic, coriander, and cumin make up layers of delicious savory goodness. Then add the tomatoes and fresh cilantro, and you end up with a wonderfully complex tomato sauce. We ate this as a side dish with grilled chicken, but it can be paired with any kind of meat.
I first attempted this recipe in a wok, but I found it too small to really cook the zucchini. I quickly transferred it to a larger pot, which worked better. Vegetables cook best when they’re directly touching the pan to access direct heat. This recipe took 30-35 minutes to make, and it was well worth it! Enjoy!