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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, vegan Zucchini Curry and pair it with some roti for a meal your family is sure to love.
https://savoryspin.com/zucchini-curry/ —Shashi @SavorySpin
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Ingredients
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2 tablespoons
oil, - I used grapeseed for this
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1
1 red onion
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5
cloves garlic
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2 teaspoons
ginger , freshly grated
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2 teaspoons
coriander
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2 teaspoons
smoked paprika
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1\2 teaspoons
turmeric
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1 teaspoon
cumin
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3
zucchini
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1
1 6 oz can tomato paste
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1\2
1/2 cup vegetable stock
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1
1 14 oz can full fat coconut milk
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salt and pepper to taste
Directions
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First off, dice the onions and garlic and grate the ginger.
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Then add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
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While the onions are sauteing, dice the zucchini into bite sized pieces.
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Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
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Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
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Then add in the tomato paste, vegetable stock and coconut milk and stir till all threehave combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
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Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
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