Easy Zucchini And Cauliflower Curry Recipe

Name: Easy Zucchini And Cauliflower Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons Oil; 1/2 teaspoon Cumin seeds, optional; A pinch of asafetida, optional; 1/2 large red onion, diced; 2 garlic cloves, minced; 2 teaspoons curry powder; One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.; 2 zucchinis, about 12 oz; 6 cauliflower florets (about 1 heaping cup of florets); 1 carrot; 1/4 cup coconut milk; Chopped cilantro or mint for garnish

Servings: persons

1 1/2 tablespoons Oil
1/2 teaspoon Cumin seeds, optional
A pinch of asafetida, optional
1/2 large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
2 zucchinis, about 12 oz
6 cauliflower florets (about 1 heaping cup of florets)
1 carrot
1/4 cup coconut milk
Chopped cilantro or mint for garnish

1
1.Heat oil in large saute pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.
2
2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.
3
3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.
4
4. When the onions are browned, add minced garlic and stir for 30 seconds.
5
5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.
6
6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into 1/2 inch pieces. Break up the cauliflower into florets.
7
7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.
8
Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.
9
Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons Oil, 1/2 teaspoon Cumin seeds, optional, A pinch of asafetida, optional, 1/2 large red onion, diced, and more.

Yes, Easy Zucchini And Cauliflower Curry Recipe 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.

That's it — enjoy your meal!