This is my wife's favorite veggie dish. The robust flavors of the veggies, combined with the spices and creamy tang of yogurt are an amazing blend of flavors and textures.
1
2
tbsp
oil, frying
1
cup
onion, yellow (diced)
Heat the oil in a skillet until shimmering hot. Add the onion, and cook until golden brown (about 5 minutes).
2
1
tsp
coriander
1
tsp
cumin
1
tsp
salt
½
tsp
chili powder
3
cups
mushrooms, crimini (sliced)
Add the spices, and stir until well blended. Add in the mushrooms and cook until they have released all their water and started to shrink and brown around the edges. Keep cooking until the sauce reduces to a thick syrup.
3
2
zucchini (sliced)
Add the zucchini slices and cook until they are soft and translucent.
4
3
tbsp
yogurt, greek
1
tbsp
cilantro, fresh (chopped)
Add the yogurt and mix gently (the veggies will be soft and fragile by now) until full combined. Transfer to a serving dish and sprinkle the chopped cilantro over the top.