Potato Zucchini Curry Recipes

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CURRIED ZUCCHINI AND POTATOES

A mild, quick and easy fresh tomato based curry sauce combined with fried zucchini and potatoes. The number of servings will depends on if it is served as a main dish or side.

Provided by Lorac

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13



Curried Zucchini and Potatoes image

Steps:

  • Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes.
  • Heat oil in a large heavy skillet, sauté zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside.
  • Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed.
  • Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done.
  • Garnish with cilantro and serve with hot chapatis or rice.

Nutrition Facts : Calories 346.6, Fat 14.8, SaturatedFat 2, Sodium 51, Carbohydrate 50, Fiber 8.8, Sugar 8.4, Protein 8.1

2 zucchini, cubed
2 potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 teaspoon ginger paste
1 teaspoon ground cumin
1/2-1 teaspoon chili powder
2 tomatoes, chopped
1 pinch sugar
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 tablespoon chopped fresh cilantro
hot chapati or rice

ZUCCHINI CURRY RECIPE BY TASTY

Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro

Provided by Shashi Charles

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14



Zucchini Curry Recipe by Tasty image

Steps:

  • First off, dice the onions and garlic and grate the ginger.
  • Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
  • While the onions are sauteing, dice the zucchini into bite-sized pieces.
  • Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
  • Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
  • Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
  • Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
  • Enjoy!

Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams

2 tablespoons oil
1 red onion
5 cloves garlic
2 teaspoons ginger, freshly grated
2 teaspoons coriander
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon cumin
3 zucchinis
1 can tomato paste, 6 oz (170 g)
½ cup vegetable stock
1 can full fat coconut milk, 14 oz (395 G)
salt and pepper, to taste
fresh cilantro, to garnish, optional

POTATO & ZUCCHINI CURRY

This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!

Provided by love4culinary

Categories     Curries

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14



Potato & Zucchini Curry image

Steps:

  • Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
  • Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
  • Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
  • Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
  • Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
  • Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
  • Serve with chappatis!
  • If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
  • If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
  • You will just need to taste test for your preferred flavor and thickness-- ENJOY!

2 zucchini, cut into small cubes
2 large baking potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 1/2 teaspoons garlic paste
1/2 teaspoon ginger powder
3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
2 tomatoes, chopped
1/4 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 cups water
chapati (to eat with this dish!)

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