This curry can be made two ways, with protein or without. I like to make it without, served over rice, with a protein alongside.If you prefer to make it with, add cooked protein towards the end, or sauté something first in the skillet you’ll be making the curry in, set aside, and add towards the end of the cooking of the curry. This is a quick curry, the vegetables are more stir-fried than sautéed, so they’ve still got some crunch. The recipe calls for curry paste, but you can use chile paste as well. Both curry paste and chile paste are now readily available in most urban grocery stores.

2 T vegetable oil (coconut oil is really good here)
1 c thinly sliced onion
3 c thinly sliced or diced zucchini or summer squash
1 1/2 c cherry tomatoes or chopped regular tomatoes
1 T curry or chile paste
2/3 c unsweetened coconut milk
1 T lime or lemon juice
1 t lime or lemon zest
1/2 c fresh, chopped cilantro

1. Heat the oil in a large skillet over moderately high heat. Add the onion and stir-fry for about 3 minutes. Add the zucchini and tomatoes and stir-fry for a couple of minutes. Add the remaining ingredients except the cilantro and bring to a simmer. Allow to simmer for a few minutes. Add the cooked protein here and heat through. Remove from heat and stir in the cilantro, or sprinkle cilantro over individual servings. Serve with rice or other, cooked grain.