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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