Name: Curried Zucchini and Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 serving(s)
Ingredients: 2 zucchini, cubed; 2 potatoes, peeled and cubed; 1/2 teaspoon turmeric; 1/2 teaspoon garlic salt; 2 tablespoons vegetable oil; 1 teaspoon ginger paste; 1 teaspoon ground cumin; 1/2-1 teaspoon chili powder; 2 tomatoes, chopped; 1 pinch sugar; 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth; 1 tablespoon chopped fresh cilantro; hot chapati or rice

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Recipe by Lorac

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A mild, quick and easy fresh tomato based curry sauce combined with fried zucchini and potatoes. The number of servings will depends on if it is served as a main dish or side.

Ready In:: 30mins
Serves:
Units:

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ingredients

2 zucchini, cubed
2 potatoes, peeled and cubed
¹⁄₂ teaspoon turmeric
¹⁄₂ teaspoon garlic salt
2 tablespoons vegetable oil
1 teaspoon ginger paste
1 teaspoon ground cumin
¹⁄₂ - 1 teaspoon chili powder
2 tomatoes, chopped
1 pinch sugar
1 ¹⁄₂ 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 tablespoon chopped fresh cilantro
hot chapati or rice

directions

Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes.
Heat oil in a large heavy skillet, sauté zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside.
Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed.
Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done.
Garnish with cilantro and serve with hot chapatis or rice.

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RECIPE MADE WITH LOVE BY

@Lorac

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@Lorac

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"A mild, quick and easy fresh tomato based curry sauce combined with fried zucchini and potatoes. The number of servings will depends on if it is served as a main dish or side."

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review by Laughing in the Kit

7/22/2010

Tasty! I served it over basmati rice cooked in vegetable broth, with a side of plain yogurt w/ honey. Two Roma tomatoes in the dish was a little minimalist, but they were all I had on hand. I would make this again :)

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review by Shakahari

5/19/2010

This was pretty good. Very mild and light...not a heavy curry. I made one change which was to cook the tomatoes till they softened before adding the water.

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review by Happy Harry 2

5/2/2009

This is a five star recipe EVEN with a main change that I made. I didn't have any zucchini on hand so I used yellow summer squash. Even though the two are related, there is a definite taste difference to me. I don't use garlic salt but miniced two cloves of garlic with salt to take the place. Everything else was the same but I used less cilantro. Went well with brown basmati rice. really nice meal.

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review by Aram5262

9/8/2008

Great recipe! I was skeptical about the dish even as I put it on the stove to simmer but the results were great. I used standard issue "curry" powder instead of turmeric because my wife threw away my beloved (but messy) 1 lb bag. The curry powder the dish a nice depth of flavor.

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review by Sudie

6/10/2003

So tasty and easy to do! Had this as a side dish with Sue L's chole and some brown rice. Can't wait for lunch time, when I can attack the leftovers!

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