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Courgette curry


Zucchini curry is a tasty marriage and an ideal accompaniment to white meats and fish.

Ingredients for 4 persons :

  • 1 piece of ginger
  • 3 onions
  • 1 kg of courgettes
  • 50 cl of fermented milk
  • 30 g of cornstarch
  • 2 tbsp. of sunflower oil
  • 1 tbsp. coffee of Curry
  • 1 tbsp. mustard seeds
  • 1 small can of chickpeas
  • 4 tbsp. grated coconut
  • 30 g cashew nuts
  • Salt, freshly ground pepper

Courgette curry recipe

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

In a Dutch oven,

  • Heat the oil, add the chopped onions.
  • Once the onions are colored, add the ginger and the curry.
  • Pour in the 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 the coconut, cashews, cornstarch mixed with fermented milk, stir.
  • Cover and cook 20 minutes more 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 Pancake Recipe - OrsaraRecipes (October 2020).