POTATO & ZUCCHINI CURRY
This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!
Provided by love4culinary
Categories Curries
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
- Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
- Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
- Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
- Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
- Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
- Serve with chappatis!
- If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
- If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
- You will just need to taste test for your preferred flavor and thickness-- ENJOY!
CURRIED ZUCCHINI AND POTATOES
A mild, quick and easy fresh tomato based curry sauce combined with fried zucchini and potatoes. The number of servings will depends on if it is served as a main dish or side.
Provided by Lorac
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes.
- Heat oil in a large heavy skillet, sauté zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside.
- Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed.
- Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done.
- Garnish with cilantro and serve with hot chapatis or rice.
Nutrition Facts : Calories 346.6, Fat 14.8, SaturatedFat 2, Sodium 51, Carbohydrate 50, Fiber 8.8, Sugar 8.4, Protein 8.1
CURRIED ZUCCHINI/POTATO SOUP
Make and share this Curried Zucchini/Potato Soup recipe from Food.com.
Provided by smili_sophi
Categories Potato
Time 35m
Yield 1 pot of soup, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a big pot, heat the oil on medium heat.
- Add onion and salt.
- Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
- Add garlic and curry.
- Cook 0.5-1 minute, stirring constantly, until fragrant.
- Add zucchini, potato, water.
- Increase heat.
- Once it boils, turn heat to medium-low.
- Cook 10-15 minutes, until veggies are tender.
- Puree soup in blender.
Nutrition Facts : Calories 103.8, Fat 3.9, SaturatedFat 0.6, Sodium 1768.9, Carbohydrate 16.4, Fiber 3.2, Sugar 4.5, Protein 3.2
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