Sunny Zucchini Curry
photo by magpie diner
- Ready In:
- 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)
- 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.
- Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
- 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.
- 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.
- 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.
- 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.
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