Courgettes Curry Coco
A quick and easy vegetarian recipe that combines the sweetness of zucchini with comforting spices, this creamy dish is perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 large zucchini (or 2 small)
- 1 red bell pepper
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp neutral oil (like peanut)
- 1 tsp yellow curry
- ½ tsp ground cumin
- ½ tsp ground fenugreek
- ½ tsp smoked paprika
- Chili pepper (to taste)
- 400 ml canned coconut cream
- 1 tbsp tomato paste
- Salt (to taste)
Instructions
- Prepare the vegetables: Cut the zucchini and bell pepper into sticks and set aside.
- Heat the oil: Heat a deep pan over medium heat and pour in the oil.
- Sauté the garlic and ginger: Add the minced garlic and grated ginger, then the spices (curry, cumin, fenugreek, and paprika). Cook for about 2 minutes until fragrant.
- Add the vegetables: Stir in the zucchini and bell pepper sticks. Sauté for 5 to 7 minutes until they begin to soften.
- Incorporate the coconut cream: Add the coconut cream and tomato paste. Stir well to combine all ingredients.
- Simmer: Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook for 15 to 20 minutes until the vegetables are tender.
- Serve: Serve hot with rice or pieces of tofu for a complete meal.
Notes
For a thicker sauce, simmer uncovered to evaporate excess liquid. Adjust spices to your preference.