Best Zucchini Curry Recipe By Tasty Recipes

Zucchini Curry Recipe by Tasty image

Provided by Shashi Charles

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oil
1 red onion
5 cloves garlic
2 teaspoons ginger, freshly grated
2 teaspoons coriander
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon cumin
3 zucchinis
1 can tomato paste, 6 oz (170 g)
½ cup vegetable stock
1 can full fat coconut milk, 14 oz (395 G)
salt and pepper, to taste
fresh cilantro, to garnish, optional

Steps:

First off, dice the onions and garlic and grate the ginger.
Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
While the onions are sauteing, dice the zucchini into bite-sized pieces.
Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
Enjoy!

Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams

Potato & Zucchini Curry image

Provided by love4culinary

Categories Curries

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 zucchini, cut into small cubes
2 large baking potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 1/2 teaspoons garlic paste
1/2 teaspoon ginger powder
3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
2 tomatoes, chopped
1/4 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 cups water
chapati (to eat with this dish!)

Steps:

Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
Serve with chappatis!
If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
You will just need to taste test for your preferred flavor and thickness-- ENJOY!