Zucchini with fenugreek

Ingredients for 2 servings:

• 500 g zucchini, small, sliced
• 3 m.-sized tomatoes, halved, thinly sliced
• 1 large onion(s), halved, thinly sliced
• 6 Spanish peppers, chopped
• 1 cm ginger root, peeled, finely chopped
• 2 garlic cloves, fresh, finely chopped
• 1 tsp, leveled chili flakes
• 8 tbsp olive oil
• 2 tsp, heaped fenugreek seeds
• 1 bunch coriander greens, chopped
• ½ tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Indian style, vegan

Heat the oil in a large skillet over medium heat and add the onion, bell pepper, ginger, garlic, and chili flakes. Stir-fry until the onions are translucent. Add the zucchini and tomatoes. Stir-fry for 5 minutes. After that, add the fenugreek, salt, and 2/3 of the cilantro leaves. Continue to stir-fry until the zucchini is translucent and cooked through. Try! Sprinkle the zucchini with the remaining cilantro leaves and serve. Serve with basmati rice and marinated tofu.