Button or crimini mushrooms: Mushrooms are awesome in curries, which you already know if you've made my Mushroom Makhani or my Chettinad Mushroom Masala. Either cremini mushrooms or button mushrooms work in this recipe, or you can use a meatier mushroom like portobello. If using a dry wild mushroom make sure you reconstitute it first in hot water.

Place the zucchini shreds in a bowl. Add the spices to it--cayenne, turmeric, coriander powder, cumin powder and ginger garlic paste and mix it in. The garam masala (you can use storebought although I strongly recommend making this garam masala recipe I just shared with you) adds so much flavor to this curry, with spicy, lemony and fruity notes. Garlic and ginger: This is a sauce of vinegar and garlic, so the garlic is quite key here. Add lots of it, at least six to eight cloves, crushed into a paste. As ginger is also present in this recipe you can use a ginger garlic paste if you have that around, but add at least 3-4 more cloves of garlic on top of it. I would call this an Indian style curry but this is not a true Indian curry because it uses a spice mix not commonly used by Indian cooks: curry powder. I came up with this recipe when trying to put together a healthy and delicious dinner in a rush, and I wasn't going for an authentic Indian curry. But that doesn't mean this curry falls short in any way. Why you will love this vegetable curry

Curry leaves (kadi patta/karuveppilai). Curry leaves add amazing flavor so they are well worth using if you have them or can access them. Curry powder: Use a good homemade blend like the one I shared with you. If you have sambar powder, a south Indian spice blend, that works really well in this recipe too.

It takes all of five, maybe 10 minutes, to put together the sauce for this easy tofu curry, but it has so much flavor, you could pretend you've been slogging at the stove all day and let them do the dishes. 😉 My mom would cook up this mango curry several times each summer, and we couldn't wait to devour it. She would always use a certain kind of mango, round, with a softer flesh than your average mango, for this curry. I made it with champagne mangoes, and it was still delicious.

There's not much to give you by way of instructions, because all you need to do is chop the ingredients roughly, then toss them into the blender. Tomatoes, onions, ginger, garlic, a few spices like coriander powder, paprika and/or cayenne, and garam masala, a handful of cashew nuts and a bit of kasoori methi all go in, get blitzed into smoothness, then poured into a hot pan with a little oil. You can also serve it with an Indian flatbread, like a roti or a vegan naan ( gluten-free vegan naan recipe here).

Grate the zucchini using the large holes on the grater. Sprinkle on half a teaspoon of salt and mix it in, then let the zucchini stand 10 minutes in a strainer or bowl. Place the zucchini in a cheesecloth after squeezing out as much moisture as you can by hand. Wring the cheesecloth to get any remaining moisture out. Shallow fry the koftas in a pan with an eighth of an inch of oil or more. Flip over after the underside turns golden-brown. I love Thai food, and I've shared with you a few of my favorite recipes in the past, mainly perennial favorites like Thai green curry, red curry and yellow curry. It is nourishing and vibrant. Despite the small ingredient list there are so many great flavors in this dish: salty, tangy, spicy and sweet. It will awaken every tastebud in your mouth. It's everyone-friendly. There are no gluten, soy and nuts in this recipe so you can make it for anyone. I would even call this curry a child-friendly recipe: it's vibrant with the spices, yet mellow enough with the coconut cream. The crisp carrots along with the al dente green peppers also make for a happy mouthful. Jay usually polishes it off although he did make a remark once about "too many veggies." 😉tablespoon fresh lemon juice (or fresh lime juice). This adds a nice tang and balances out the flavors. It's one-pot. You not only need just one pot to make this mixed vegetable curry, you will also find all the nutrition you need in the single pot. There are legumes here and veggies and the curry tastes delicious by itself. The time you will need to get this curry done depends entirely on your chopping skills. If you have better knife skills than I do, which you probably do, you could get this curry done even faster. But no matter how experienced you are, or not, the recipe is quite foolproof, and you can watch the accompanying video below to make the dish exactly as it's meant to be.