A Quick Zucchini Curry

Another zucchini glut lifesaver, but, you will get me in trouble if this recipe leaks out. My friends would be horrified if they saw this post!! I NEVER cook curry quickly, mine takes two days at least to make.

The spices are roasted and ground by hand and lovingly added with the precision only a true Indian cook can imagine. In any cuisine that relies on spices, the order in which they are added to a dish is of the utmost importance and Indian cookery is no exception.

All that said, this is a life saver if you haven’t got two days of tender loving care to spare, it is a beautiful blend of spices and vegetables.

Great as a main dish or an accompany to grilled meat or fish. And you can always pretend you spent two days of tender loving care preparing it:)

I have used artistic license on this dish, to give you busy working people a balanced meal after a hard days work.

So don’t be put off by the length of the ingredients list, most of it you just pop into the pan, if you prepare the zucchini before hand and have all the ingredients ‘ready to go’ then you will save heaps of time.

What You Need

4 Good size Zucchini’s
1 Head of Garlic (about 6-8 cloves)
1 Thumb nail size piece of Fresh Ginger
A pinch of Yellow Mustard Seeds
A Pinch of Cumin Seeds
4-6 Small Green Chillies, carefully de-seeded
1 Heaped Tea spoonful of Garam Masala
Juice of a Lime
Small Handful of Raisins
Small Handful of Cashew Nuts
A Good Sprig of Fresh Cilantro/Coriander
A Sprig of Parsley
2-4 Bay Leaves
4 Curry Leaves
Splash of Oil

What To Do

In a heavy based pan, heat a small splash of oil and gently fry the mustard seeds and cumin seeds until the cumin becomes aromatic and the mustard seeds begin to ‘pop’

Add the ginger, garlic and chilies, continue to fry until the garlic begins to turn a golden colour, at this stage add the zucchini, some coriander leaves and parsley

Cover the pan and cook on a low to medium heat until the zucchini is tender and most of the water that oozed from the zucchini has evaporated

Add the rest of the ingredients and gently cook until all the ingredients has mingled and then serve on a bed of rice or a side dish.

Alternatives:
Zucchini curry with aubergine & pumpkin
Zucchini curry with butter beans
Zucchini curry with sweet potato & chickpeas

See how easy it is to make one recipe become 4 recipes, simple by adding alternative vegetables!! Have fun!!