Best 2 Potato Zucchini Curry Recipes

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**Immerse yourself in a delightful culinary journey with our exquisite Potato Zucchini Curry, a symphony of flavors that will tantalize your taste buds and leave you craving more.**

This delectable dish combines the earthy goodness of potatoes, the refreshing crispness of zucchini, and a melange of aromatic spices that create a harmonious balance of flavors. Whether you're a seasoned cook or a novice in the kitchen, this recipe ensures a hassle-free cooking experience, guiding you step-by-step to achieve perfection. Embark on this culinary adventure and discover the magic that awaits you in every bite of this tantalizing Potato Zucchini Curry.

**Also featured in this article are a collection of equally enticing recipes that will satisfy your culinary cravings:**

* **Creamy Vegan Zucchini Soup:** Dive into the velvety embrace of this creamy soup, where zucchini takes center stage, delivering a smooth and comforting experience.

* **Crispy Zucchini Fritters:** Delight in these crispy fritters, where shredded zucchini is transformed into golden-brown morsels, perfect for a quick snack or as a side dish.

* **Savory Zucchini and Corn Sauté:** Embark on a vibrant journey with this sauté, where zucchini and corn join forces, creating a medley of colors and textures that burst with flavor.

Each recipe promises a unique culinary experience, showcasing the versatility of zucchini and offering a range of dishes to suit every palate. From the comforting warmth of the Potato Zucchini Curry to the delightful simplicity of the Zucchini and Corn Sauté, this article is a treasure trove of zucchini-inspired culinary creations.

Here are our top 2 tried and tested recipes!

POTATO & ZUCCHINI CURRY



Potato & Zucchini Curry image

This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!

Provided by love4culinary

Categories     Curries

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 zucchini, cut into small cubes
2 large baking potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 1/2 teaspoons garlic paste
1/2 teaspoon ginger powder
3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
2 tomatoes, chopped
1/4 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 cups water
chapati (to eat with this dish!)

Steps:

  • Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
  • Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
  • Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
  • Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
  • Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
  • Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
  • Serve with chappatis!
  • If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
  • If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
  • You will just need to taste test for your preferred flavor and thickness-- ENJOY!

POTATO, CAPSICUM AND ZUCCHINI CURRY



POTATO, CAPSICUM AND ZUCCHINI CURRY image

Categories     Vegetable     Vegetarian

Yield 4 people

Number Of Ingredients 15

500g of potatoes sliced in half
2 tablespoons olive oil
2 large red onions cut in 8ths
2 garlic cloves
1 teaspoon of tumeric
1 tablespoons grated ginger
1 teaspoon fennel seeds
3 red chilies
400ml coconut milk
1 red capsicum in strips
5 markrut (kaffir lime) leaves
500g small zucchini sliced
4 tablespoons lime juice
2 teaspoons fish sauce
coriander

Steps:

  • Bring to boil cover and remove from heat Heat oil in saucepan over medium heat and add: Onions, garlic, tumeric, ginger, fennel and chillies Cook until onions soft and add coconut milk, capsicum and lime leaves Add potatoes, cover and simmer for 15 minutes Add zucchini and cook for 5 minutes Server with lime juice and fish sauce. Garnish with coriander

Tips:

  • For a more flavorful curry, use a combination of vegetable broth and coconut milk instead of just water.
  • If you don't have any curry powder on hand, you can make your own by combining ground cumin, coriander, turmeric, and chili powder.
  • Feel free to add other vegetables to this curry, such as carrots, peas, or bell peppers.
  • Serve this curry with rice, quinoa, or naan bread.

Conclusion:

Potato zucchini curry is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and healthy meal, give this potato zucchini curry a try!

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