Baingan-Less Bharta (Or One-Pot South Asian Zucchini)

• 2 tablespoons Grapeseed Oil (or other neutral tasting oil, such as vegetable or canola)
• 4 Scallions, chopped (whites and greens)
• 3 Cloves Garlic, minced
• 2 tablespoons Grated Ginger
• 1 Jalapeno, minced
• 3 Large Tomatoes, chopped
• 2 Large Zucchini, quartered lengthwise and sliced in half inch pieces
• 2 Large Summer Squash, quartered lengthwise and sliced in half inch pieces
• 1 Bunch Kale (or other hearty green) chopped
• 1 Bunch Cilantro
• Half a Lime, juiced
• 1 teaspoon Turmeric
• 1 tablespoon madras curry powder or garam masala (or more to taste)
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• Salt

1. Soften scallions until softened over medium heat - 5 minutes.
2. Stir in jalapeno, ginger, garlic and cook for approx. 3-4 minutes until fragrant.
3. Over medium high heat, add zucchini and summer squash, stirring occasionally, and cook additional 5-10 minutes until vegetables start to soften.
4. Add tomatoes, turmeric, smoked paprika, chili powder, madras curry powder and 2 teaspoons of salt.
5. Simmer uncovered for 20 minutes, cover and cook an additional 10 minutes, stirring occasionally.
6. Stir in kale and cook for 5 minutes.
7. Remove from heat. Mix in cilantro and lime juice, adjust for salt to taste.
8. Serve with a dollop of Greek yogurt and pair with your grain of choice.

grapeseed oil, scallions, garlic, ginger, tomatoes, zucchini, summer, cilantro, turmeric, curry powder, paprika, chili powder, salt

Taken from food52.com/recipes/37682-baingan-less-bharta-or-one-pot-south-asian-zucchini (may not work)