60 gramsbutter (or ghee, swap for oil is making this curry vegan)
1onion
2zucchinis
400mlscoconut milk
700 gramspassata
2tspsgaram masala
¾teaspoonsweet paprika
1teaspoonground coriander
1cinnamon stick
6cardamon pods
1 teaspoonfresh ginger
2tbspslemon juice
Instructions
Chop the onions, zucchini, slice the mushrooms, finely chop the ginger.
Add the butter to your pot and melt.
Add the onion, ginger and all the spices and str quickly to coat in the spices.
Add the zucchini and the mushroons and coat in the spices.
Add the passata and mix well.
Add the coconut milk and the lemon juice and mix well.
Choose your method and cook!Slow cooker: 8 hours on low, 4 hours on high.Instant Pot: 35 minutes on high, manual pressure release.Pressure cooker:45 minutes on high heatStove: 1 hour at a simmer (lid on)
Notes
Slow cooker: 8 hours on low, 4 hours on high.Instant Pot: 35 minutes on high, manual pressure release.Pressure cooker:45 minutes on high heatStove: 1 hour at a simmer