This vegetarian/vegan dish goes well with any rice and curry meal. It is spicy and made with a lot of healthy ingredients. It is definitely one dish you can eat seconds and even thirds of if you like and not feel guilty about it.
The vegetables:
4 small zucchini (cut in half and sliced)
8oz of sliced white button mushrooms
2 serrano green chilies sliced or jalapenos sliced
1 bunch of green onions chopped
1 medium onion sliced
The spices and aromatics:
1 tsp cumin seed
1 tsp mustard seed
3-4 cloves of garlic grated or minced
1 Tbs of curry powder
1/2 tsp of coriander powder
1/2 turmeric powder
1 tsp of dried red chili flakes (or to taste)
1 can of diced tomatoes
In a large pan heat 2 Tbs of canola oil on medium heat. When hot, add cumin and mustard seed for a few seconds until they splutter without burning.
Add the garlic and your ground spices and fry for 1 minute or until fragrant without burning.
Add your vegetables and mix with the spices. Turn heat up to medium-high now and cook for about 1-2 minutes.
Now add the can of tomato and salt to taste. Stir well. Place a lid on pan if possible and allow to cook for 10-15 minutes. Cook until the vegetables are cooked almost to your desired tenderness. I like mine cooked, but still firm and not too mushy.
Add 1/2 cup of coconut milk and stir well. Then add 1 tsp of lemon juice and stir well. Taste for salt here. Cook for another 2-3 minutes.
Serves 4-6 people with a rice and curry dinner. Enjoy.
Note: I would recommend you allow the dish to sit for 10 minutes after you cook it to allow the flavors to develop before serving.
Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission
4 small zucchini (cut in half and sliced)
8oz of sliced white button mushrooms
2 serrano green chilies sliced or jalapenos sliced
1 bunch of green onions chopped
1 medium onion sliced
1 tsp cumin seed
1 tsp mustard seed
3-4 cloves of garlic grated or minced
1 Tbs of curry powder
1/2 tsp of coriander powder
1/2 turmeric powder
1 tsp of dried red chili flakes (or to taste)
1 can of diced tomatoes
Add the garlic and your ground spices and fry for 1 minute or until fragrant without burning.
Now add the can of tomato and salt to taste. Stir well. Place a lid on pan if possible and allow to cook for 10-15 minutes. Cook until the vegetables are cooked almost to your desired tenderness. I like mine cooked, but still firm and not too mushy.
Serves 4-6 people with a rice and curry dinner. Enjoy.
Note: I would recommend you allow the dish to sit for 10 minutes after you cook it to allow the flavors to develop before serving.
Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission
Post Title
→Zucchini and Mushroom Curry
Post URL
→https://jessica-dorrell-pictures.blogspot.com/2011/04/zucchini-and-mushroom-curry.html
Visit Jessica Dorrell for Daily Updated Wedding Dresses Collection
