Ingredients with Measurements:
- 2 medium zucchinis, sliced
- 2 medium tomatoes, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for 30 seconds, stirring constantly.
5. Add the zucchini and tomatoes and cook for 5-7 minutes until they start to soften.
6. Add the vegetable broth and coconut milk and bring to a simmer.
7. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes until the vegetables are fully cooked and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot with rice or naan bread and garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Total fat: 11g
- Saturated fat: 5g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 14g
- Dietary fiber: 4g
- Sugars: 7g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of squash instead of zucchini.
- You can use canned tomatoes instead of fresh tomatoes.
- You can use chicken broth instead of vegetable broth.
- You can use heavy cream instead of coconut milk.
Variations:
- Add chickpeas or tofu for extra protein.
- Add diced potatoes for a heartier curry.
- Use different spices such as garam masala or curry paste for a different flavor.
Tips and tricks:
- Make sure to slice the zucchini evenly for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro and a dollop of yogurt.
Garnishes:
- Fresh cilantro
- Yogurt
- Lime wedges
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables fully to prevent foodborne illness.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian