Easy Zucchini Curry
This Zucchini Curry is made with pantry ingredients including coconut milk, tomato paste and a variety to spices. It’s full of flavor, simple to make and just might be a new way for you to enjoy this summer vegetable. Serve it over rice, with a slice of crusty bread or grab some frozen naan from Trader Joe’s.
Servings: 4
Equipment
- Stove top
Ingredients
- 2 tbsp coconut oil ( can sub another cooking oil)
- 1 medium onion, peeled and diced
- 4 or more cloves garlic, minced
- 2 large or 3 medium zucchinis, diced (I used about 4 heaping cups)
- 1 tbsp ginger, grated (*if you don’t have fresh ginger, see note)
- 1 tsp smoked paprika (can sub sweet paprika)
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp cumin
- salt and freshly ground pepper to taste
- large handful of fresh cilantro (about a ¼ cup), coarse stems removed, chopped; set some aside for optional garnish
- 1 6 oz can tomato paste
- ½ cup vegetable/chicken broth
- 1 13.5 oz can coconut milk (I used reduced fat)
Instructions
- In a large skillet, warm oil over medium heat. Add the onion and cook until translucent (about 3 minutes). Add the garlic, zucchini, ginger, all the spices and the cilantro; sauté for 5 more minutes, stirring often. Add the rest of the ingredients, raise heat until liquid comes to a boil and then simmer uncovered until thickened to your liking (about 8-12 minutes), stirring often. Taste and adjust seasoning.
- Serve over rice (try using vegetable or chicken broth instead of water when cooking the rice), with a piece of crusty bread or with naan (I buy mine frozen at Trader Joe’s). Garnish with fresh cilantro.
Notes
- If you don’t have fresh ginger, you can use ginger powder, ginger paste or even frozen ginger. I would add a little extra if going this route since it won’t be as potent as the fresh stuff.
- If there is a spice you don’t like or have just leave it out, but be sure to taste it before serving and adjust as needed.
- You could replace one zucchini with a small eggplant if you wanted some variety. You could also stir in a few handfuls of baby spinach at the end.
- When serving over rice, I make ½ cup per person (I usually make 2 cups for this recipe and I use a little under 4 cups of broth instead of water to cook the rice).