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    You are in: Home / Recipes / Potato & Zucchini Curry Recipe
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    Potato & Zucchini Curry

    Potato & Zucchini Curry. Photo by Sackville

    1/1 Photo of Potato & Zucchini Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    love4culinary's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
    2. 2
      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.
    3. 3
      Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
    4. 4
      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.
    5. 5
      Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
    6. 6
      Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
    7. 7
      Serve with chappatis!
    8. 8
      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.
    9. 9
      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.
    10. 10
      You will just need to taste test for your preferred flavor and thickness-- ENJOY!

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on June 26, 2003

      45

      i made this last night and loved it. i used a tin of diced tomatoes instead of fresh ones and the tomato juice worked well instead of adding so much water. ps this is the first comment i've ever written so it must have been a very very good dish :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2010

      45

      My husband really loved this! He said he would have it all the time. I did make a couple changes ...instead of fresh tomatoes I used the 14.5 petite diced tomatoes undrained, used veggie stock instead of water & cut it in half, added some extra spices, and waited until the end to add the zucchini (DH won't eat zuch unless it still has a bit of crunch to it). Will definitely make this agan& again. Thanks!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2003

      55

      What a tasty, spicy dish! I will try using hot curry next time, because I like the heat. The vegetables were colorful, and complimented each other well. It was filling, too.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Potato & Zucchini Curry

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 163.3
     
    Calories from Fat 68
    41%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 17.9 mg
    0%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.0 g
    20%
    Protein 3.4 g
    6%

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