Zucchini and Carrot Curry π₯π
Overview:
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Total Time: 45 minutes
- Recipe Category: Vegetable
- Keywords: Low Protein, Low Cholesterol, < 60 Mins
- Calories: 179.6 per serving
- Fat Content: 8.3g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 0mg
- Sodium Content: 69.3mg
- Carbohydrate Content: 24.7g
- Fiber Content: 6.4g
- Sugar Content: 16.6g
- Protein Content: 6.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 1 | Onion |
| 1/4 tsp | Cinnamon |
| 1/4 tsp | Paprika |
| 1/4 tsp | Curry powder |
| 1-2 | Carrots |
| 3-4 | Zucchini |
| 8 oz | Tomato puree |
| 1/4 cup | Lemon juice |
| 1/2 cup | Orange juice |
| To taste | Salt and pepper |
Instructions:
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Heat the Olive Oil: In a large skillet or frying pan, heat the olive oil over medium heat until shimmering.
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SautΓ© Onions and Carrots: Add the chopped onion and sliced carrots to the skillet. SautΓ© them together until they begin to soften, stirring occasionally. This usually takes about 5 minutes.
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Add Spices: Sprinkle in the cinnamon, paprika, and curry powder over the onions and carrots. Stir well to coat the vegetables evenly with the spices. Let them cook for another 2-3 minutes, allowing the spices to bloom and release their flavors.
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Incorporate Zucchini: Now, it’s time to add the star ingredients – zucchini! Slice the zucchini into matchsticks or rounds, whichever you prefer, and add them to the skillet along with the carrots.
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Pour in Tomato Puree: Once the zucchini and carrots have started to soften slightly, pour in the tomato puree. This will add a rich, savory base to your curry.
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Add Juices: Splash in the lemon juice and orange juice to brighten up the flavors of the curry. The acidity from the citrus juices will balance out the sweetness of the vegetables and spices.
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Season to Taste: Season the curry with salt and pepper according to your preference. Remember, you can always add more later, so start with a little and adjust as needed.
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Simmer: Reduce the heat to low and let the curry simmer gently, uncovered, stirring occasionally. Allow the flavors to meld together and the vegetables to become tender. If the mixture starts to dry out, you can cover it with a lid to retain moisture.
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Serve: Once the zucchini and carrots are tender and the curry has thickened to your liking, it’s ready to serve! Spoon the delicious curry over a bed of fluffy rice or enjoy it on its own.
This Zucchini and Carrot Curry is a delightful way to enjoy the bounty of summer vegetables, and it’s packed with flavor and nutrients. Whether you’re looking for a quick weeknight dinner or a healthy side dish, this recipe is sure to become a favorite in your repertoire. Enjoy! π
