Zucchini Curry Recipe By Tasty

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

Ingredients

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

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

Ingredients

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

ZUCCHINI CURRY

Zucchini Curry image

Categories Rice Vegetable Sauté Quick & Easy Curry Summer Gourmet

Yield Makes 6 main-course or 8 side-dish servings

Number Of Ingredients 15

Ingredients

1/2 teaspoon yellow or brown mustard seeds
1/2 teaspoon cumin seeds
1 garlic clove, chopped
1 to 2 teaspoons chopped fresh jalapeño chile including seeds
2 teaspoons finely grated peeled fresh ginger
2 teaspoons salt
1 tablespoon curry powder
1/4 teaspoon ground coriander
3 tablespoons vegetable oil
1 large onion, thinly sliced
6 medium green or Cocozelle zucchini (3 lb), cut crosswise into 1/2-inch-thick slices
1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred
1/4 cup chopped fresh cilantro
1/2 cup roasted cashews, chopped
Accompaniment: cooked basmati rice

Steps:

Toast mustard and cumin seeds and cool.
Pound garlic, jalapeño (to taste), and ginger to a paste with 1 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then stir in curry powder, coriander, and mustard and cumin seeds.
Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.
Serve sprinkled with cilantro and cashews.

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