Sunny Zucchini Curry

Zucchini is a summer squash that is rich in vitamins and minerals. It is low in calories and high in water content, making it a great ingredient for light and refreshing dishes like this curry.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Sunny Zucchini Curry

Cooking Method: Saute, Simmer Cuisine: Asian, Indian Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 500 gram Zucchini
• 1 cup Coconut milk
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil
• 0.5 cup Fresh cilantro
• 1 piece Lime

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
3. Add curry powder, turmeric powder, cayenne pepper, and salt to the pan. Stir well to coat the onion mixture with the spices.
4. Add sliced zucchini to the pan and cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and bring the mixture to a simmer. Cover the pan and let it cook for another 10-15 minutes until the zucchini is tender.
6. Squeeze lime juice over the curry and garnish with fresh cilantro.
7. Serve hot with steamed rice or naan bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.