Zucchini and Tomato Curry recipes

Ingredients

• 1 tablespoon canola oil, plus more as needed
• 1 teaspoon brown mustard seeds
• 1 teaspoon whole cumin seeds
• 1 onion, sliced
• 4 medium zucchini, halved lengthwise and cut into 1 1/2-inch chunks
• 1/2 serrano chile, seeded and chopped fine
• 1 teaspoon ground coriander
• 14 ounces canned diced tomatoes, with juice
• 1 teaspoon salt

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