Creamy Zucchini Curry With Tomatoes Recipe

Name: Creamy Zucchini Curry With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canolla oil; 1 teaspoon black mustard seeds; 2 dried red chilies; 10 curry leaves; 1 medium sized red onion, finely diced; 1 tablespoon freshly grated ginger; 2 large tomatoes diced; 3 medium sized tender zucchini; 1 teaspoon salt or to taste; 1 cup coconut milk; 1/2 cup cooked white navy or canneleni beans (optional); 1 lime; 1 tablespoon freshly chopped thyme; 1 tablespoon chopped cilantro

Servings: persons

3 tablespoons canolla oil
1 teaspoon black mustard seeds
2 dried red chilies
10 curry leaves
1 medium sized red onion, finely diced
1 tablespoon freshly grated ginger
2 large tomatoes diced
3 medium sized tender zucchini
1 teaspoon salt or to taste
1 cup coconut milk
1/2 cup cooked white navy or canneleni beans (optional)
1 lime
1 tablespoon freshly chopped thyme
1 tablespoon chopped cilantro

1
Heat the oil on medium heat for about 1 minute, add in the mustard seeds and wait for them to crackle, this should take less then 10 seconds if the oil is hot.
2
Add in the curry leaves and the red chilies and stir once. Quickly add in the onions and the ginger and saute for about 6 minutes until the onions softens and wilts and begins to turn softly golden.
3
Add in the tomatoes and cook until the tomato softens, this takes about 3 to 4 minutes.
4
In the meantime cut the zucchini into half, removing the top but leaving the skin on. Cut into 1 inch wedges and add to the tomato mixture and mix well.
5
Add in the coconut milk with another cup of water and the beans if adding and the salt and let the mixture simmer for 10 to 15 minutes until the zucchini is tender.
6
Cut the lime and squeeze in the juice.
7
Stir in the thyme and heat the mixture through.
8
Turn off the heat and add in the cilantro and serve.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons canolla oil, 1 teaspoon black mustard seeds, 2 dried red chilies, 10 curry leaves, and more.

Yes, Creamy Zucchini Curry With Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Zucchini Curry With Tomatoes

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