Easy Zucchini And Cauliflower Curry Recipes

CAULIFLOWER CURRY WITH ZUCCHINI

Steps:

• Rinse the cauliflower, cut into florets and finely chop the stems. Rinse the squash, cut in half lengthwise then cut into 1 cm (approximately 1/3 inch) thick slices. Peel the shallots, garlic and ginger and finely chop.
• Seat 1 tablespoon coconut cream aside. Melt 1 tablespoon coconut cream in a large saucepan, add the spices and cook until fragrant. Add the shallots, garlic and ginger and sauté briefly. Add the cauliflower, tomato juice and coconut milk, cover and simmer for about 20 minutes, stirring occasionally.
• Sauté the squash in the reserved coconut cream until light golden brown. Add to the curry during the last 5 minutes. Add the lime juice, season with salt and garnish with cilantro.
• Serve with naan, if desired.

EASY ZUCCHINI AND CAULIFLOWER CURRY RECIPE

Steps:

• 1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using. 2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned. 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. When the onions are browned, add minced garlic and stir for 30 seconds. 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. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets. 7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes. 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. 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.

CURRIED CAULIFLOWER OR ZUCCHINI

Steps:

• In a large skillet, melt margarine. Add diced vegetables, onion, green pepper and Jalapeno peppers, cook at medium heat, uncovered, for ten minutes.
• If using cauliflower, divide florets, halve, cut up stems and add to onion mixture. Otherwise add zucchini at this point.
• Cook covered at medium heat for 15 minutes.
• OPTIONAL: If desired add cubed potatoes 5 minutes after the cauliflower or zucchini.
• Add Masala and cayenne pepper. Continue cooking for another 5 minutes.
• Serve.