Indian Stuffed Zucchini With Coconut And Coriander Recipes

INDIAN-SPICED ZUCCHINI-COCONUT SOUP

Indian-Spiced Zucchini-Coconut Soup image

Provided by Molly O'Neill

Categories appetizer, main course, side dish

Time 45m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
4 medium zucchini, cut into 1/2-inch dice
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch cayenne
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 1/2 cups chicken broth, homemade or low-sodium canned
1/2 cup unsweetened coconut milk
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
1/2 teaspoon grated orange zest
1 teaspoon grated unsweetened coconut

Steps:

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams

INDIAN STUFFED ZUCCHINI WITH COCONUT AND CORIANDER

Indian Stuffed Zucchini With Coconut and Coriander image

Ready to try something new? It needs a little bit of time to stuff the zucchini, but you can do it in front of the TV. This dish is in particular nice as part of a vegetarian Indian meal. Serves 4-6 as part of a meal. The recipe has been adopted from Madhur Jaffrey's Eastern Vegetarian Cooking.

Provided by tigerduck

Categories Coconut

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces freshly grated coconut (85g) or 3 ounces desiccated coconut (85g)
8 tablespoons chopped fresh coriander (cilantro)
1 fresh hot green chili pepper, finely chopped
1 teaspoon salt
1/8 teaspoon ground asafoetida powder (optional)
6 medium zucchini (about 2 1/2lb or 1125g)
5 tablespoons vegetable oil
1/8 teaspoon fresh ground black pepper
2 tablespoons lemon juice
1 teaspoon sugar

Steps:

Combine the coconut, fresh coriander, green chilli, 3/4 tsp salt, and asafetdia in a bowl. If you use desiccated coconut, add a little bit of water to make a paste. Rub the mixture well with your hands.
Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks. Sit the chunks on one of their cut ends and make two deep slits, like a cross, going 1 in (2 1/2cm) down their lengths. The chunks will seem quartered at the top but will remain whole at the bottom.
Now gently prize apart the cut sections and stuff with the coconut mixture. I use a knife to do the stuffing.
Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in (30-35-cm frying pan). You can also use two smaller frying pans. Carefully place all the zuchhinis, stuffed side down, in the pan. If there is any stuffing left over, sprinkle that, as well as 1/4 tsp salt, the black pepper, lemon juice, and sugar on top. Bring to a simmer, cover tightly, lower heat and simmer gently for about 5 to 6 minutes.
Using two spoons, turn the zucchini pieces over gently so their quartered, stuffed sections are on top.
If cooking liquid has evaporated, add a little more hot water. Cover again and cook another 7 to 10 minutes. The zucchinis should be cooked through but retain some of their crispness. There should be no liquid left in the frying pan.
Serve immediately.

Nutrition Facts : Calories 348.8, Fat 31.3, SaturatedFat 14.5, Sodium 620.5, Carbohydrate 17.8, Fiber 7, Sugar 8.5, Protein 5.3

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