Zucchini And Carrot Curry Recipes

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ZUCCHINI AND CARROT CURRY



Zucchini and Carrot Curry image

A great way to use up those surplus zucchini. You don't have to cut the vegetables into matchsticks, sliced is just as good. But for that added touch "matchsticks" make all the difference. Not ideal for those "mature" zucchini

Provided by Tryntje

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion
1/4 teaspoon cinnamon
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1 -2 teaspoon curry powder (depending on your taste)
3 -4 carrots, peeeled and sliced into matchsticks
8 zucchini, sliced into matchsticks
1/4 cup tomato puree
1/2 cup orange juice
1 tablespoon lemon juice
salt and pepper

Steps:

  • Heat oil, and saute onions, and carrots on a low heat.
  • Add spices, cook 2-3 minutes without a lid.
  • Add zucchini, carrots, tomato puree, orange juice, lemon juice, and salt and pepper.
  • Stir frequently until zucchini and carrots are tender.
  • Have lid on if the mix is too dry, Serve over rice.

Nutrition Facts : Calories 179.6, Fat 8.3, SaturatedFat 1.3, Sodium 69.3, Carbohydrate 24.7, Fiber 6.4, Sugar 16.6, Protein 6.1

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP



Cream of Zucchini, Carrot and Cucumber Soup image

Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.

Provided by Lisa Fuller

Categories     Vegetable

Time 35m

Yield 10 1-cup servings, 10 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 onion, chopped (1 c)
2 garlic cloves, minced
2 zucchini, cut into half-rounds (2 c)
3 carrots, scraped and sliced (2 c)
2 cucumbers, peeled, cored and sliced
1 tablespoon curry powder
6 cups canned chicken or 6 cups vegetable broth
1 cup heavy cream or 1 cup milk

Steps:

  • Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
  • Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).

Nutrition Facts : Calories 122.8, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.7, Sodium 37, Carbohydrate 7.4, Fiber 1.6, Sugar 3.4, Protein 1.8

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