Zucchini Curry Stew
Zucchini Curry Stew recipe
Yield
8 servingsPrep
15 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kilogram |
zucchini
2 pound |
|
| 1 |
onions
|
*
|
|
| 1 |
garlic cloves
|
*
|
|
| 30 | grams |
ghee (clarified butter)
2 tablespoons |
|
| 1 | tablespoon |
curry powder
|
|
| 1 | can |
tomatoes
|
*
|
| 3 | tablespoons |
coconut paste
|
* |
| 2 | tablespoons |
mustard seeds
|
|
| Coconut paste | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kilogram |
zucchini
2 pound |
|
| 1 | each |
onions
|
*
|
| 1 | each |
garlic cloves
|
*
|
| 3E+1 | grams |
ghee (clarified butter)
2 tablespoons |
|
| 15 | ml |
curry powder
|
|
| 1 | can |
tomatoes
|
*
|
| 45 | ml |
coconut paste
|
* |
| 3E+1 | ml |
mustard seeds
|
|
| Coconut paste | |||
Directions
Cook 100g dried grated coconut with water in the microwave oven, puréed it and strained it through a sieve.
Peel, seed and dice zucchini. Mince onion and garlic.
Purée tomatoes together with the juice. Steam onion and garlic in the clarified butter.
Stir in curry powder.
Add tomatoe purée and cook until it thickens a bit.
Dissolve coconut paste in the tomatoe puree.
Add diced zucchini and steam for about 30 minutes until tender.
Roast mustard seeds in a pan and sprinkle over the stew.
