1/1 Photo of Sunny Zucchini Curry
magpie diner's Note:
I was looking for a curry recipe to use up some of the lovely yellow squash & zucchini we have growing and came across this style of curry on a blog called yummyoyummy. According to the original author, it's a Kerali style dish, and it is certainly very easy to prepare. I changed the cooking process slightly, and added in the leek which is much better than onion in this dish. If you can use yellow squash/zukes here, the end colour will be a beautiful light chartreuse. Servings are a bit of a guess, I think you would serve this alongside a few other things, would be enough for 4 in that case.
My Private Note
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- 1 tablespoon oil (coconut oil works great here)
- 1 leek, sliced (slice lengthways then in thin half moons, sub onion if need be)
- 2 garlic cloves, minced (or try garlic scapes if you have some!)
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili powder (or more to your taste)
- 1 fresh green chile, slit & deseeded
- 1/2 teaspoon sea salt
- 2 zucchini, sliced 1/4-inch (yellow ones are best here)
- 1/2 teaspoon cumin seed, whole
- 1/2 cup unsweetened flaked coconut
- 2 tablespoons plain soy cream (or yogurt or coconut milk)
- 1Begin by heating the oil over medium and then adding in the leek. Allow it to cook for a few minutes and become tender, turning that beautiful shade of bright green. Add in the garlic and let that cook for a few minutes.
- 2Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
- 3Add just enough water to the pot to nearly cover the zucchini, about 1/2 an inch below. Cover loosely and let that cook until the zucchini is tender, about 10 minutes.
- 4Meanwhile, grind up the coconut flakes and cumin. A coffee grinder that you use for spices works best. You want it to be quite fine, even paste like.
- 5Once the zukes are cooked, stir in the coconut/cumin mixture - mix it in well. Turn off/move off the heat and then add in a few tbsp of creamer (or yogurt or coconut milk). Adjust seasoning.
- 6Cover loosely and let sit. The coconut needs some time to become tender -- otherwise it could feel chewy. It may seem thin at first, but it will thicken up a bit. You can always leave it to sit on the back burner for a while and reheat gently prior to serving if you like.
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Nutritional Facts for Sunny Zucchini Curry
Serving Size: 1 (167 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 140.7
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 6.6 g
- Cholesterol 0.0 mg
- Sodium 311.3 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 3.7 g
- Sugars 4.8 g
- Protein 2.6 g
The following items or measurements are not included: