Zucchini Curry
Total Time
30 minutes
Prep Time
8 minutes
Cook Time
22 minutes
Rating
5 out of 5 stars
(39)
Ingredients
4 servings
- 1 tablespoon avocado oil (or other oil of choice)
- 4 garlic cloves (minced)
- 1 red onion (chopped)
- 1 fresh red chile (minced (fresno or red jalapeno work well) (optional)
- 1 tablespoon curry powder
- 1 tablespoon granulated sugar of choice
- 2 teaspoons cumin seeds
- 1 teaspoon ground coriander
- 2 zucchinis (chopped into quarters)
- 1 13.5-ounce can full fat coconut milk
- 1 13.5-ounce can water (you fill the coconut milk can with water)
- 1/2 lemon (juiced)
- 3/4 teaspoon salt (or to taste)
- cilantro (chopped to garnish (optional)
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Preparation
Step 1
In a large saucepan or pot over medium heat, add the oil, garlic, onion and chile. Saute until softened, about 5 minutes.
Step 2
Add the curry powder, sugar, cumin and coriander and cook for 1 minute longer while stirring.
Step 3
Add the zucchini and cook for 1 minute longer.
Step 4
Add the coconut milk and water and turn the heat to high. Bring to a boil, cover and reduce to a simmer. Simmer for 15 minutes.
Step 5
Turn off the heat and stir in the lemon juice and salt.
Step 6
Optionally garnish with fresh cilantro before serving over rice, quinoa or alongside naan. Enjoy!
Step 7
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