Curried Zucchini Recipes

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ZUCCHINI CURRY RECIPE BY TASTY



Zucchini Curry Recipe by Tasty image

Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro

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

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Delicious soup with simple ingredients. Easy to make.

Provided by NADO2003

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock

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.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g

CURRIED ZUCCHINI CORN FRITTERS



Curried Zucchini Corn Fritters image

These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.

Provided by DCKatie

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 50m

Yield 4

Number Of Ingredients 8

3 cups shredded zucchini
2 ears fresh corn, kernels cut from cob
¼ cup finely chopped onion
¼ cup all-purpose flour
1 teaspoon curry powder
1 large egg, beaten
salt and ground black pepper to taste
¾ cup olive oil for frying, or as needed

Steps:

  • Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
  • Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 19 g, Cholesterol 46.5 mg, Fat 6.1 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 34.4 mg, Sugar 3.6 g

CURRIED CHICKEN BREAST WITH ZUCCHINI



Curried Chicken Breast With Zucchini image

Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.

Provided by Pierre Franey

Categories     dinner, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about 1/2 pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots
1/2 cup chicken broth
2 tablespoons heavy cream

Steps:

  • Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
  • Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
  • Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
  • Transfer chicken pieces and zucchini rounds to a warm serving dish.
  • Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 588 milligrams, Sugar 2 grams, TransFat 0 grams

CURRIED ZUCCHINI



Curried Zucchini image

Make and share this Curried Zucchini recipe from Food.com.

Provided by RecipeMonster

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon butter (vegetable cooking spray)
1 medium zucchini, diced
1 cup onion, chopped
1 cup tomatoes, seeded, chopped
1 1/2 teaspoons brown sugar
1/4 teaspoon curry powder
1 tablespoon parmesan cheese, grated

Steps:

  • Melt butter in a large skillet,that is coated with cooking spray.
  • Add zucchini and onion; saute until tender.
  • Stir in tomato, brown sugar, and curry powder.
  • Cover and cook 1 minute,Sprinkle zucchini mixture with parmesan cheese, serve warm.

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Provided by Food Network

Categories     appetizer

Time 7h

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup heavy cream
Chopped cilantro, garnish
Fried pappadums, or toasted pita triangles, accompaniment

Steps:

  • In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
  • Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
  • Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
  • To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

CURRIED ZUCCHINI SOUP WITH APPLE GARNISH



Curried Zucchini Soup With Apple Garnish image

Provided by Pierre Franey

Categories     project, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 cup sliced onion (1 medium white onion)
2 cloves garlic, peeled and chopped
2 teaspoons curry powder
Salt to taste
2 medium zucchini, trimmed and cut into 1/8-inch rounds, about 3 cups
3 cups chicken stock, fresh or canned
1 cup plain yogurt
1 golden delicious apple
1 bunch fresh mint leaves

Steps:

  • Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
  • Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
  • Puree the soup in a blender or food processor. Refrigerate.
  • When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 987 milligrams, Sugar 14 grams, TransFat 0 grams

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was- and gives hope of the "zucchini summer" yet to be!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 7

2 pounds zucchini, sliced (about 4 medium)
5 green onions, chopped
4 cups chicken broth
1 to 2 tablespoons butter, optional
1-1/2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

A cup of this soup is delicious, served hot or cold. Try packing it in a thermos for a light picnic lunch. To chill quickly, place the soup in a bowl and set that bowl into an ice-water bath. Stir frequently until cool.

Yield Serves 4

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
  • Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
  • In batches, purée the 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 the toasted almonds.

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

I am always on the lookout for soup recipes in the winter. I thought this one would be interesting. Curry paste gives lots of flavour to a vegetable that does not have much. Serve crunchy pappadums broken into small pieces as a garnish, if desired.

Provided by mell_2

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup chopped onion
3 zucchini, trimmed and chopped
1/2 cup chopped yukon gold potato
1 tablespoon indian curry paste
4 cups chicken stock
1/2 cup yogurt (optional)
2 tablespoons chopped coriander or 2 tablespoons mint
salt & freshly ground black pepper

Steps:

  • Combine onions, zucchini, potatoes and curry paste in a soup pot. Pour over chicken stock and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender. Stir in yogurt and mint.
  • Purée with a hand blender or in a food processor. Return to pot, taste for seasoning, adding salt and pepper as needed.
  • Reheat to a simmer but do not boil, as yogurt would curdle.

Nutrition Facts : Calories 145.6, Fat 3.3, SaturatedFat 0.8, Cholesterol 7.2, Sodium 377.2, Carbohydrate 21.6, Fiber 2.5, Sugar 8.2, Protein 8.6

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