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    You are in: Home / Recipes / Sunny Zucchini Curry Recipe
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    Sunny Zucchini Curry

    Sunny Zucchini Curry. Photo by magpie diner

    1/1 Photo of Sunny Zucchini Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Begin 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.
    2. 2
      Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
    3. 3
      Add 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.
    4. 4
      Meanwhile, 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.
    5. 5
      Once 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.
    6. 6
      Cover 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.

    Ratings & Reviews:

    • on June 26, 2012

      45

      This was a really nice curry recipe and a good way to use up surplus zucchini. We enjoyed over basmati rice tonight. We used Greek yogurt to thicken, but are thinking that maybe coconut milk (if I had a can open to justify 2 Tb) might have been the way to go for added flavor. Thanks for posting!

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

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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
    69%
    Total Fat 10.8 g
    16%
    Saturated Fat 6.6 g
    33%
    Cholesterol 0.0 mg
    0%
    Sodium 311.3 mg
    12%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 3.7 g
    15%
    Sugars 4.8 g
    19%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    soy cream

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