Sunny Zucchini Curry Recipe

Name: Sunny Zucchini Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil (coconut oil works great here); 1 leek, sliced (slice lengthways then in thin half moons, sub onion if need be); 2 garlic cloves, minced (or try garlic scapes if you have some!); 1/4 teaspoon turmeric; 1/4 teaspoon chili powder (or more to your taste); 1 fresh green chile, slit & deseeded; 1/2 teaspoon sea salt; 2 zucchini, sliced 1/4-inch (yellow ones are best here); 1/2 teaspoon cumin seed, whole; 1/2 cup unsweetened flaked coconut; 2 tablespoons plain soy cream (or yogurt or coconut milk)

Servings: persons

1 tablespoon oil (coconut oil works great here)
1 leek, sliced (slice lengthways then in thin half moons, sub onion if need be)
2 garlic cloves, minced (or try garlic scapes if you have some!)
1/4 teaspoon turmeric
1/4 teaspoon chili powder (or more to your taste)
1 fresh green chile, slit & deseeded
1/2 teaspoon sea salt
2 zucchini, sliced 1/4-inch (yellow ones are best here)
1/2 teaspoon cumin seed, whole
1/2 cup unsweetened flaked coconut
2 tablespoons plain soy cream (or yogurt or coconut milk)

1
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.
2
Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
3
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.
4
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.
5
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.
6
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.

145

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 11 ingredients. The key ingredients include: 1 tablespoon oil (coconut oil works great here), 1 leek, sliced (slice lengthways then in thin half moons, sub onion if need be), 2 garlic cloves, minced (or try garlic scapes if you have some!), 1/4 teaspoon turmeric, and more.

Yes, Sunny Zucchini Curry falls under the Soups & Stews 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.

Sunny Zucchini Curry

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