Zucchini Curry – next time Aubergine…

I had in mind to make an aubergine curry, but unfortunately, aubergines were sold out, so I decided to improvise with some lovely looking Zucchinis instead.

Sharing this simple and spicy recipe with you. This recipe is frequently cooked with a lot of oil. To cut down on the oil – I added water to the dish when it got a bit dry. I also used coconut oil instead of vegetable/sunflower oil.

Prep and cooking time between up to 1 hr 30 mins in total*

  • Roast the Zucchinis in the oven for 15 minutes on180C.
  • prep your spices:
  • 3 pieces of chopped up garlic.
  • 1 tablespoon of chopped ginger.
  • (optional) a small chopped up white onion.
  • 2 dried chilies
  • Chop up 5 medium-sized tomatoes in four pieces

Chopping of the tomatoes and prepping spices – 10 minutes.  Tomato curry here we go:

 

  • 1 medium-size pan
  • Add the 3 tablespoons of coconut oil
  • Chopped garlic and ginger
  • Add the onions and chilies
  • Add turmeric ( 1 tsp)  and chili powder ( 2tsp)

……………………….

  • Let it all simmer until the onions are transparent – cook for 5 minutes then add the chopped tomatoes – stir well for 1 minute. Then add a tablespoon of grated coconut. Let everything cook together for 20 minutes on low to medium heat. After 20 minutes, place the pan somewhere cool. Get your hand blender and blend everything. You can remove the red chilies if you wish.

………………………..

  • Turn the heat up again – in a bigger pan, add:
  • 1 tablespoon coconut oil.
  • 2 bay leaves
  • 1 tsp of cumin seeds

………………..

  • Let everything simmer for 1 minute – then pour in the blended tomato curry. Stir all the ingredients well and let the curry simmer for 10 minutes.

…………………..

  • Add the Zucchini afterward – let everything simmer together for 20 minutes or abit long if you think it needs a bit more time – depending on your stove. Add water if needed, if the curry gets dry.
  • Add salt to taste.

…………………………

  • Serve with roti/chapati bread on the side and with some watermelon for some sweetness and freshness.  Also – if you have some leftovers for the next day – have it with a boiled egg or fried egg with some cucumber slices on the side.

Enjoy

Fresh Zuch

Zuch tomatozuch in pan3rd Zuch

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