Best 3 Easy Zucchini And Cauliflower Curry Recipes
Feast your taste buds on a delightful culinary journey with our Easy Zucchini and Cauliflower Curry, a symphony of flavors that will tantalize your senses. This delectable dish combines the goodness of fresh zucchini and cauliflower, simmered in a fragrant blend of aromatic spices and creamy coconut milk.
Indulge in a symphony of textures and flavors as the tender zucchini and cauliflower florets dance harmoniously in a rich and flavorful curry sauce. The addition of tangy tomatoes, crisp bell peppers, and a hint of sweetness from carrots creates a delightful medley that will leave you craving for more.
CAULIFLOWER CURRY WITH ZUCCHINI
The Cauliflower Curry with Zucchini recipe out of our category Jam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Rinse the cauliflower, cut into florets and finely chop the stems. Rinse the squash, cut in half lengthwise then cut into 1 cm (approximately 1/3 inch) thick slices. Peel the shallots, garlic and ginger and finely chop.
- Seat 1 tablespoon coconut cream aside. Melt 1 tablespoon coconut cream in a large saucepan, add the spices and cook until fragrant. Add the shallots, garlic and ginger and sauté briefly. Add the cauliflower, tomato juice and coconut milk, cover and simmer for about 20 minutes, stirring occasionally.
- Sauté the squash in the reserved coconut cream until light golden brown. Add to the curry during the last 5 minutes. Add the lime juice, season with salt and garnish with cilantro.
- Serve with naan, if desired.
CAULIFLOWER CURRY RECIPE
Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 15
Steps:
- Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
- Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
- Add onions and green chilli. Saute until pink or golden.
- Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
- Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
- Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
- Then add cauliflower florets and saute for 1 to 2 mins.
- Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
- Cover and cook until the cauliflower is tender but not mushy.
- If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
- Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CURRIED CAULIFLOWER OR ZUCCHINI
Another wonderful Indian recipe from the Punjab region of India, courtesy of dear family friends. The spiciness of this recipe can be adjusted by adding/subtracting the amount of jalapeno peppers and the cayenne pepper. This dish as posted is a medium "heat".
Provided by Debloves2cook
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt margarine. Add diced vegetables, onion, green pepper and Jalapeno peppers, cook at medium heat, uncovered, for ten minutes.
- If using cauliflower, divide florets, halve, cut up stems and add to onion mixture. Otherwise add zucchini at this point.
- Cook covered at medium heat for 15 minutes.
- OPTIONAL: If desired add cubed potatoes 5 minutes after the cauliflower or zucchini.
- Add Masala and cayenne pepper. Continue cooking for another 5 minutes.
- Serve.
Nutrition Facts : Calories 256, Fat 23, SaturatedFat 4, Sodium 310.5, Carbohydrate 11.9, Fiber 4.5, Sugar 5.2, Protein 3.6
Tips:
- Choose fresh and tender zucchini and cauliflower. This will ensure the best flavor and texture in your curry.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of sautéing.
- Use a good quality curry powder. This is the key to a flavorful curry. Look for a curry powder that contains a variety of spices, such as turmeric, cumin, coriander, and chili powder.
- Add coconut milk to the curry for a creamy and rich flavor. You can also use yogurt or heavy cream.
- Season the curry to taste with salt and pepper. You may also want to add a bit of sugar to balance out the flavors.
- Serve the curry with rice, naan, or your favorite side dish.
Conclusion:
This easy zucchini and cauliflower curry is a delicious and healthy meal that can be made in under 30 minutes. It's perfect for a weeknight dinner or a quick lunch. The curry is packed with vegetables, so it's a great way to get your daily dose of nutrients. It's also a good source of protein, thanks to the addition of chickpeas. The curry is also very versatile. You can add other vegetables, such as carrots, peas, or broccoli. You can also adjust the level of spiciness by adding more or less curry powder.
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