Here’s what I did to bypass many of the “fresh” ingredients to make it a quickie work-night meal. I mostly followed the cooking instructions except for the differences below:

- 2 medium Zucchinis cut as depicted in the picture
- Cumin seeds, quantity per instruction
- Cubed firm Tofu instead of cubed potatoes
- Chopped/dried garlic (I hate peeling those things)
- Dried dill
- Hot Indian Chili Powder instead of pepper (a very little so the kids will eat it but enough to taste – 4 to 6 shakes out of a salt shaker which I filled with chili powder)
- One can of 16oz(?) Chicken Broth
- 3-4+ more of the empty Chicken Broth can filled filled w/water
- 2 Chicken bouillon cubes
- powdered turmeric, of course
- Sea Salt for personal taste
- 4 Bay leaves (dried)
- Olive Oil

I also used one small can of Chicken Broth (16oz?) and then added four more Chicken Broth sized cans of water. It was a bit watery so that is why I dropped 2 chicken bouillon cubes. I also didn’t have any onions… but that didn’t make a difference. I also avoided the parsley… not sure what flavor parsley adds.

My family now wants this as a weekday staple. It’s so simple, quick and easy to cook that it’s on our list of recipes.

Thank you for posting this recipe. I’ve bookmarked your site.