Step 1

First off, dice the onions and garlic and grate the ginger.

Step 2

Then add oil to a pan over medium heat and when warm, add in the diced onions and saute for about 7 -10 minutes, stirring to keep the onions from burning.

Step 3

While the onions are sauteing, dice the zucchini into bite-sized pieces.

Step 4

Then add the ginger, garlic, and zucchini into the pan with the sauteed onions and saute for about 5 minutes, stirring often.

Step 5

Add in the coriander, cumin, smoked paprika, and turmeric, and stir so spices are well incorporated.

Step 6

Then add in the tomato paste, vegetable stock, and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer for about 3-5 minutes.

Step 7

Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.