Zucchini Curry

courgette curry

Zucchini curry is a tasty wedding and an ideal accompaniment to white meat and fish.

Ingredients for 4 persons:

  • 1 piece of ginger
  • 3 onions
  • 1 kg of zucchini
  • 50 cl of fermented milk
  • 30 g of cornstarch
  • 2 tbsp. tablespoon of sunflower oil
  • 1 tbsp. coffee curry
  • 1 tbsp. coffee mustard seeds
  • 1 small box of chickpeas
  • 4 tbsp. grated coconut
  • 30 g cashew nuts
  • Salt and freshly ground pepper

Courgette Curry Recipe

  • Peel and grate 1 tbsp. fresh ginger.
  • Peel, wash and chop the onions.
  • Wash and cut the zucchini into slices.
  • Mix fermented milk and cornstarch.

In a pot,

  • Heat the oil, add the chopped onions.
  • Once the onions are colored, add the ginger and the curry.
  • Pour zucchini, mustard seeds and chickpeas.
  • Mix.
  • Season with a little salt and possibly pepper.
  • Cover and cook for 10 minutes, stirring and adding a little water from time to time.
  • Add coconut, cashews, cornstarch mixed with fermented milk, stir.
  • Cover and cook for another 20 minutes over low heat.

At the end of cooking, check the seasoning and serve with fragrant rice.

Suggestion: You can add water or vegetable broth to relax your zucchini curry.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Zucchini Curry Indian recipe video by Chawla's Kitchen Episode #165.

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