Curried Potatoes Recipe Recipe For Zucchini

POTATO & ZUCCHINI CURRY

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!

CURRIED ZUCCHINI SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
• Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
• In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

ZUCCHINI CURRY RECIPE BY TASTY

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!

CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

CURRIED CAULIFLOWER OR ZUCCHINI

Steps:

• In a large skillet, melt margarine. Add diced vegetables, onion, green pepper and Jalapeno peppers, cook at medium heat, uncovered, for ten minutes.
• If using cauliflower, divide florets, halve, cut up stems and add to onion mixture. Otherwise add zucchini at this point.
• Cook covered at medium heat for 15 minutes.
• OPTIONAL: If desired add cubed potatoes 5 minutes after the cauliflower or zucchini.
• Add Masala and cayenne pepper. Continue cooking for another 5 minutes.
• Serve.

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

CURRIED ZUCCHINI/POTATO SOUP

Steps:

• In a big pot, heat the oil on medium heat.
• Add onion and salt.
• Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
• Add garlic and curry.
• Cook 0.5-1 minute, stirring constantly, until fragrant.
• Add zucchini, potato, water.
• Increase heat.
• Once it boils, turn heat to medium-low.
• Cook 10-15 minutes, until veggies are tender.
• Puree soup in blender.