Zucchini Curry 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

ZUCCHINI SOUP WITH CURRY SPICES



Zucchini Soup with Curry Spices image

An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!

Provided by LORIKAE

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

Time 40m

Yield 4

Number Of Ingredients 16

1 ½ pounds zucchini, sliced
1 tablespoon butter
1 large onion, finely chopped
1 (1 inch) piece fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
sea salt to taste
freshly ground black pepper to taste
1 cup vegetable stock
¼ cup chopped fresh cilantro
4 cinnamon sticks

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
  • Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
  • Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
  • Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
  • Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 14 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 5.5 g

POTATO & ZUCCHINI CURRY



Potato & Zucchini Curry image

This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!

Provided by love4culinary

Categories     Curries

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 zucchini, cut into small cubes
2 large baking potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 1/2 teaspoons garlic paste
1/2 teaspoon ginger powder
3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
2 tomatoes, chopped
1/4 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 cups water
chapati (to eat with this dish!)

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



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

ZUCCHINI, BELL PEPPER, AND CURRY PASTE



Zucchini, Bell Pepper, and Curry Paste image

For a fast, flavorful side, try this saute of summer staples and store-bought curry.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 large zucchini, sliced 1/3 inch thick on the bias
1 red bell pepper, sliced into 1/2-inch-thick strips
2 teaspoons Indian curry paste
1/2 teaspoon coarse salt

Steps:

  • Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 2 g, Protein 1 g, Sodium 209 g

SRI LANKAN WHITE ZUCCHINI CURRY



Sri Lankan White Zucchini Curry image

Even though this is called a white curry, it is slightly yellowish in color from the small amount of turmeric in it. In Sri Lanka, it is made with ridge gourd, which looks like a ridged, long, slightly curving cucumber, pointy at the ends. It is sold in Indian, Southeast Asian, and Chinese markets. If you can find it, peel it with a peeler, concentrating mostly on the high ridges, and then cut it crosswise into 3/4-inch segments. It cooks in about 3 minutes. I have used zucchini instead because it is just as good and we can all get it easily. Serve with rice and perhaps Stir-Fried Chettinad Chicken.

Yield serves 4¿6

Number Of Ingredients 7

4 medium-sized zucchini, about 1 1/2 pounds total, trimmed, cut in half lengthways, and then cut crossways into 3/4-inch segments
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
15 fresh curry leaves, lightly crushed in the palm, or 10 fresh basil leaves
1/2 teaspoon salt
1 medium shallot, peeled and cut into fine slivers
1 1/4 cups coconut milk from a well-shaken can

Steps:

  • Combine all the ingredients in a very large frying pan or sauté pan and set over medium-high heat. Bring to a simmer. Turn heat to medium and cook about 5 minutes, stirring and spooning the sauce over the zucchini.

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

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.

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

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2012-01-29 Remove your blanched veggies from heat, strain in a colander, and add to the onions. Season with a pinch of salt and pepper, a sprinkle of garlic powder and 1/4 tsp curry powder. Stir to incorporate and remove from heat once veggies reach desired tenderness. Since you already blanched them, this will take no time at all.
From peasandcrayons.com


CHICKEN AND ZUCCHINI CURRY RECIPE - GOOD HOUSEKEEPING
2011-04-01 Add curry powder and cook 1 minute, stirring. Stir in salsa and water. Simmer, stirring, 4 minutes or until chicken loses its pink color. …
From goodhousekeeping.com


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