Zucchini Cherry Tomato with Mustard

This zucchini cherry tomato curry is vegan-friendly and lip-smacking delicious.

• Zucchini – 250 grams (1 small)
• Cherry tomatoes – 200 grams (about 30 cherry tomatoes)
• Ground mustard* – 1/2 tablespoon (increase if you like it sharper)
• Paprika powder** – 1/2 teaspoon
• Garlic – 6 fat cloves
• Salt – to taste
• Turmeric powder – 1/4 teaspoon
• Asafoetida powder – a pinch
• Mustard oil – 1/2 tablespoon
• Coriander leaves – for garnish

View the full recipe at The Steaming Pot →