Potato, Capsicum And Zucchini Curry Recipe

Name: Potato, Capsicum And Zucchini Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500g of potatoes sliced in half; 2 tablespoons olive oil; 2 large red onions cut in 8ths; 2 garlic cloves; 1 teaspoon of tumeric; 1 tablespoons grated ginger; 1 teaspoon fennel seeds; 3 red chilies; 400ml coconut milk; 1 red capsicum in strips; 5 markrut (kaffir lime) leaves; 500g small zucchini sliced; 4 tablespoons lime juice; 2 teaspoons fish sauce; coriander

Servings: persons

500g of potatoes sliced in half
2 tablespoons olive oil
2 large red onions cut in 8ths
2 garlic cloves
1 teaspoon of tumeric
1 tablespoons grated ginger
1 teaspoon fennel seeds
3 red chilies
400ml coconut milk
1 red capsicum in strips
5 markrut (kaffir lime) leaves
500g small zucchini sliced
4 tablespoons lime juice
2 teaspoons fish sauce
coriander

1
Bring to boil cover and remove from heat
2
Heat oil in saucepan over medium heat and add:
3
Onions, garlic, tumeric, ginger, fennel and chillies
4
Cook until onions soft and add coconut milk, capsicum and lime leaves
5
Add potatoes, cover and simmer for 15 minutes
6
Add zucchini and cook for 5 minutes
7
Server with lime juice and fish sauce. Garnish with coriander

347

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 15 ingredients. The key ingredients include: 500g of potatoes sliced in half, 2 tablespoons olive oil, 2 large red onions cut in 8ths, 2 garlic cloves, and more.

Yes, Potato, Capsicum And Zucchini Curry falls under the Seafood 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.

Potato, Capsicum And Zucchini Curry

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