ZUCCHINI CURRY
ZUCCHINI CURRY
Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, vegan Zucchini Curry and pair it with some roti for a meal your family is sure to love.
Our little family of four consists of 2 homo sapiens and 2 Canis lupus familiaris, aka dogs. Of our two dogs, Olliver, our youngest, loves to watch TV – especially shows with animals. Lately, he has graduated to Youtube videos of pups. But, watch them isn’t all he does. If he sees a barking or whimpering doggo either on my computer or on my phone, he goes into a frenzy. He (or rather half of him as he is a hefty chap) will jump up on my lap and try to paw at the screen like he is trying to get to the other dog. Then, he will try to look behind the screen as if he wants to jump in or wants the other dog to jump out. The irony of all of this is when my daughter and I take him to a dog park, he acts more like the humans there, than the other dogs!
Hmmm… if only my dog could speak… am thinking he’d be one heck of an amusing conversationalist…
But… you might be wondering why I am yammering on about my dog in a post with zucchini…
Well….
The way Ollie tries to get to the dogs he sees on screens is exactly how I have felt while visiting my fellow bloggers sites featuring zucchini chocolate chip bread or zucchini chocolate cake! Something about that green and brown combo just sends my salivary glands into overdrive! But, while I have stolen enjoyed several slices of friend’s zucchini chocolate chip bread or zucchini chocolate cake, I have never ventured to make my own – of either.
Here in the south, August seems to be the month for zucchini. Grocery store bins are overflowing with them so I figure it’s time I jump on that zucchini bandwagon, eh?! However, instead of any of those glorious breads and cakes with zucchini, I have a savory, spiced but not spicy (unless you like it like that), zucchini curry for you!
This zucchini curry happens to be vegan and calls for 11 ingredients that you can pick up at just about any grocery store. I started off with the holy trinity of South Asian cooking: onions, ginger and garlic. Then I added in the zucchini and sauteed it a bit to get rid of any extra water in it. By the way, did you know that when it comes to zucchini, bigger isn’t always better? Apparently, the smaller the zucchini or zucca, the more flavorful they are.
Anyhoot, back to this curry… I used coconut milk, tomato paste and a smidge of vegetable stock as the “curry” part. This is quite similar to this Chickpea and Spinach Curry I shared on here not too long ago. Only, this curry is a bit thicker – you could add more vegetable stock int, to thin it out some. I wanted a thick curry as it’s perfect to scoop up with these roti or this naan.
INGREDIENTS
2 tbsp oil, - I used grapeseed for this
1 red onion
5 cloves garlic
2 tsp ginger , freshly grated
2 tsp coriander
2 tsp smoked paprika
1 tsp turmeric
1 tsp cumin
3 zucchini
1 6 oz can tomato paste
1/2 cup vegetable stock
1 14 oz can full fat coconut milk
salt and pepper to taste
cilantro to garnish (optional)
Get Ingredients Powered by Chicory
INSTRUCTIONS
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 threehave 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.
NOTES
Nutrition Info is per Very Well Fit, please use your own calculations for accuracy.
Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, vegan Zucchini Curry and pair it with some roti for a meal your family is sure to love.
Our little family of four consists of 2 homo sapiens and 2 Canis lupus familiaris, aka dogs. Of our two dogs, Olliver, our youngest, loves to watch TV – especially shows with animals. Lately, he has graduated to Youtube videos of pups. But, watch them isn’t all he does. If he sees a barking or whimpering doggo either on my computer or on my phone, he goes into a frenzy. He (or rather half of him as he is a hefty chap) will jump up on my lap and try to paw at the screen like he is trying to get to the other dog. Then, he will try to look behind the screen as if he wants to jump in or wants the other dog to jump out. The irony of all of this is when my daughter and I take him to a dog park, he acts more like the humans there, than the other dogs!
Hmmm… if only my dog could speak… am thinking he’d be one heck of an amusing conversationalist…
But… you might be wondering why I am yammering on about my dog in a post with zucchini…
Well….
The way Ollie tries to get to the dogs he sees on screens is exactly how I have felt while visiting my fellow bloggers sites featuring zucchini chocolate chip bread or zucchini chocolate cake! Something about that green and brown combo just sends my salivary glands into overdrive! But, while I have stolen enjoyed several slices of friend’s zucchini chocolate chip bread or zucchini chocolate cake, I have never ventured to make my own – of either.
Here in the south, August seems to be the month for zucchini. Grocery store bins are overflowing with them so I figure it’s time I jump on that zucchini bandwagon, eh?! However, instead of any of those glorious breads and cakes with zucchini, I have a savory, spiced but not spicy (unless you like it like that), zucchini curry for you!
This zucchini curry happens to be vegan and calls for 11 ingredients that you can pick up at just about any grocery store. I started off with the holy trinity of South Asian cooking: onions, ginger and garlic. Then I added in the zucchini and sauteed it a bit to get rid of any extra water in it. By the way, did you know that when it comes to zucchini, bigger isn’t always better? Apparently, the smaller the zucchini or zucca, the more flavorful they are.
Anyhoot, back to this curry… I used coconut milk, tomato paste and a smidge of vegetable stock as the “curry” part. This is quite similar to this Chickpea and Spinach Curry I shared on here not too long ago. Only, this curry is a bit thicker – you could add more vegetable stock int, to thin it out some. I wanted a thick curry as it’s perfect to scoop up with these roti or this naan.
INGREDIENTS
2 tbsp oil, - I used grapeseed for this
1 red onion
5 cloves garlic
2 tsp ginger , freshly grated
2 tsp coriander
2 tsp smoked paprika
1 tsp turmeric
1 tsp cumin
3 zucchini
1 6 oz can tomato paste
1/2 cup vegetable stock
1 14 oz can full fat coconut milk
salt and pepper to taste
cilantro to garnish (optional)
Get Ingredients Powered by Chicory
INSTRUCTIONS
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 threehave 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.
NOTES
Nutrition Info is per Very Well Fit, please use your own calculations for accuracy.
