The sauce is what really requires the most preparation time, so I recommend starting there. In a small saucepan placed over medium-low heat, combine all the ingredients that make up the curry sauce. Combine well and leave on the stove to simmer slightly for about 20 minutes. During this time, stir every so often and allow it to cook long enough so that it thickens.

In a large skillet over medium-high heat, coat the pan with 2 tablespoon of coconut oil. Add the zucchini to the skillet, placing the slices so that they are spaced out and not overlapping. Cook on each side, about 3 to 4 minutes per side. Once cooked, remove from the skillet and lie flat on a large serving platter.

Return the skillet to the heat and coat it again with another 2 tablespoon of coconut oil. This time, repeat the previous step but with the tomatoes. It should take about the same amount of time, if not even quicker. Every once in a while, you may want to give the skillet a bit of a toss, as I found that the tomatoes were sticking to it. Once cooked, remove them from the skillet and lay them on top of the zucchini slices.

Finally, return the skillet back to the heat, coat it with the remaining coconut oil, and toss in the mushrooms and garlic. Allow the mushrooms to cook for about 7 to 8 minutes, just so that they shrink in size and get golden brown in color. Remove and pour on top of the tomatoes.

By this time, your curry sauce should be slightly thicker and ready to serve. If you are serving the dish to more than just yourself, I recommend pouring the sauce in a separate small bowl, as it’s slightly spicy, and some may prefer to use more than others.