Chunky Zucchini Tomato Curry

Heat olive oil in a large pan or skillet over medium-high heat until shimmering.

Add finely diced red onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

Stir in minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant.

Add ground coriander and curry powder to the pan, stirring constantly to coat the onion mixture and toast the spices for 1 minute.

Pour in the canned crushed tomatoes, stirring well to combine with the spiced onion base.

Add the quartered and large-diced zucchini pieces to the pan, stirring to distribute evenly throughout the curry sauce.

Reduce heat to medium and simmer the curry uncovered for 15-18 minutes, stirring occasionally, until the zucchini is tender but still holds its shape and the sauce has thickened slightly.

Taste and adjust seasonings as needed before serving.