Sunny Zucchini Curry
I was looking for a curry recipe to use up some of the lovely yellow squash and zucchini we have growing and came across this style of curry. 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/zucchini here, the end color 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.
I was looking for a curry recipe to use up some of the lovely yellow squash and zucchini we have growing and came across this style of curry. 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/zucchini here, the end color 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.
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric
- 1 tablespoon oil (coconut oil works great here)
- 1 leek sliced (slice lengthways then in thin half moons, sub onion if n
- 2 garlic cloves minced (or try garlic scapes if you have some!)
- 1/4 teaspoon chili powder (or more to your taste)
- 1 fresh green chile slit & deseeded
- 2 zucchini, sliced 1/4-inch (yellow ones are best he
- 1/2 teaspoon cumin seed whole
- 1/2 cup unsweetened flaked coconut
- 2 tablespoons plain soy cream (or yogurt or coconut milk)
- Carbohydrate 3.7827246875 g
- Cholesterol 0 mg
- Fat 0.136105 g
- Fiber 0.466815613090992 g
- Protein 0.4785928125 g
- Saturated Fat 0.015336875 g
- Serving Size 1 1 serving(s) (25g)
- Sodium 223.1728125 mg
- Sugar 3.31590907440901 g
- Trans Fat 0.03226075 g
- Calories 17 calories
Step-by-step
- 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.
A Burst of Sunshine on a Plate: My Simple Sunny Zucchini Curry
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the endless to-do list, a simple, quick, and flavorful recipe is a lifesaver. This Sunny Zucchini Curry fits the bill perfectly. I stumbled upon this recipe while searching for ways to use up the abundance of zucchini from my garden. What started as a simple weeknight dinner quickly became a family favorite, a vibrant splash of sunshine on our plates amidst the chaos of everyday life. The beauty of this curry lies in its simplicity. It requires minimal ingredients, many of which I usually have on hand, and the cooking process is straightforward and surprisingly fast.
The vibrant yellow squash and zucchini are the stars of the show, their mild flavor perfectly complemented by the warm spices. I particularly love the addition of leeks, which lend a subtle sweetness that elevates the dish beyond the ordinary. The subtle heat from the chili powder adds a delightful kick, while the creamy coconut milk provides a luxurious texture that melts in your mouth. The whole thing is wonderfully fragrant and satisfying. It’s healthy, too, perfect for busy weeknights when I need a meal that’s both quick and good for me and my family. I often serve it with a side of brown rice or quinoa for a complete and balanced meal. But sometimes, just the curry on its own is enough.
This curry is incredibly versatile. Feel free to experiment with different spices to suit your taste. A dash of ginger or garam masala would add another layer of complexity. If you're feeling adventurous, try adding some chickpeas or lentils for extra protein. And the best part? Leftovers are just as delicious the next day, making it perfect for meal prepping. It's a dish that perfectly embodies the spirit of simple cooking: fresh, healthy, and delicious.
The process is simple, almost meditative. The chopping, the sautéing, the blending – each step is a small act of self-care amidst the whirlwind of daily responsibilities. The aroma of the spices fills the kitchen, creating a warm and inviting atmosphere that makes even the busiest of evenings feel a little more special. It's more than just a meal; it’s a moment of calm, a brief respite from the demands of life. The end result is a satisfying dish that nourishes not only the body but also the soul. And that's the kind of cooking that truly resonates with me - simple, quick and deeply fulfilling.
I find that cooking this curry brings a sense of peace to my otherwise hectic days. It's a reminder that even in the midst of chaos, there's always time to create something beautiful, something nourishing, something that brings joy. This isn't just a recipe; it's a practice of mindful cooking, a way to connect with myself and my family through the shared experience of creating a delicious and healthy meal. And that, more than anything, is what makes it truly special.
So, the next time you find yourself short on time but craving a healthy and flavourful meal, give this Sunny Zucchini Curry a try. You might be surprised by how easy and rewarding it is to bring a little sunshine into your kitchen, and onto your plate. It's a testament to the idea that even the simplest dishes can be extraordinary when made with love and intention.
