CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
ZUCCHINI CURRY RECIPE BY TASTY
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
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
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
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 CORN, ZUCCHINI AND BELL PEPPER SALAD
Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.
Provided by evelynathens
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine oil, curry powder and garlic in small skillet.
- Stir over medium-low heat until fragrant, about 5 minutes.
- Cool completely; discard garlic.
- Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
- Stir in curry mixture (can be prepared 1 day ahead).
- Grill or bbq peppers until charred and blackened on all sides.
- Put into a plastic bag, close, and steam for 10 minutes.
- Peel and seed.
- Cut into ¼ inch wide strips.
- Brush zucchini with 2 tblsps olive oil.
- Grill or bbq until brown and tender, about 4 minutes per side.
- Cool slightly.
- Cut into ½ inch pieces.
- Boil corn until tender, drain well.
- Place corn, peppers, zucchini and onion in large bowl.
- Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).
Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3
CURRIED ZUCCHINI SALAD
Number Of Ingredients 11
Steps:
- Oil a 6-cup mold. Set aside 12 slices zucchini for garnish. In a skillet, heat butter or margarine add zucchini and onion and sauté until crisp-tender. Increase heat to high and reduce liquid. Add salt, curry powder, 1 cup chicken broth and hot pepper sauce. Remove 2/3 of mixture and purée in a blender or food processor. With a potato masher, coarsely mash remaining zucchini mixture blend into purée. Fold in whipped cream and green onion tops. Chill until syrupy. In a small saucepan, sprinkle gelatin over remaining chicken broth. Let soften 1 minute stir over low heat until dissolved, about 2 minutes. Cool fold into chilled mixture. Place in prepared mold and refrigerate until firm, about 4 hours. Unmold on a serving plate and decorate with reserved slices of zucchini and cherry tomatoes.
Nutrition Facts : Nutritional Facts Serves
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 164 g, Fat 1 g, Fiber 4 g, Protein 5 g
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