Monday, June 23, 2014
Easy Zucchini and Cauliflower Curry Recipe
My husband whipped this recipe up one night and I loved it. Curry is one of my favorite flavors both to smell and to eat--so it is extra wonderful anticipating this recipe while it cooks and then also getting to eat it. This recipe came from Telltale Farm.
You will need:
1 ½ tablespoons Olive Oil
½ teaspoon Cumin
½ large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
One 14 oz can of diced tomatoes
1 heaping cup cauliflower florets
¼ cup coconut milk
Chopped parsley for garnish
Here is what you need to do:
1. Heat oil in large sauté pan. Add cumin. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.
2. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.
3. When the onions are browned, add minced garlic and stir for 30 seconds. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat slightly, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little.
4. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes. Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe. Garnish with chopped parsley. Serve hot with rice or pita bread.