ZUCCHINI AND POTATOES IN CURRY SAUCE
Number Of Ingredients 9
Steps:
- Cut zucchini into 3/4-inch pieces. Cut potatoes into 3/4-inch pieces. Place tomato in boiling water boil 30 seconds. Immediately rinse in cold water. Peel tomato cut into 1/2-inch pieces. Cut onion into 1/2-inch pieces.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add potatoes stir-fry about 4 minutes or until light brown. Remove potatoes from wok with slotted spoon drain on paper towels.Heat remaining oil in wok until hot. Add onion, garlic and curry powder stir-fry until onion is tender. Add zucchini and tomato stir-fry 2 minutes. Add potatoes, soy sauce and sugar stir-fry 1 minute.4 servings**Curry is an Indian flavoring, not traditionally Chinese, but Chinese cooks have been making their own version of curry powder since about 1900. Adding soy sauce makes the dish uniquely Far Eastern. It is important that curry powder be cooked (rather than added after cooking) to bring out the rich flavor of this spice mixture.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Kimera Jimmy
[email protected]This recipe is easy to follow and the results are delicious. I would definitely recommend it to anyone who loves curry.
Suraj Muktar
[email protected]I made this dish for a dinner party and it was a big hit. Everyone loved the creamy sauce and the tender vegetables.
Leslie Morris
[email protected]This dish is a great way to use up leftover rice. I also like to serve it with naan bread.
Akm King
[email protected]I love the combination of zucchini and potatoes in this curry. It's a great way to get a healthy dose of vegetables.
innosent Kami
[email protected]This recipe is a great starting point for a delicious zucchini and potato curry. I added some extra vegetables, such as carrots and bell peppers, and I also used a different type of curry powder. It turned out great!
Green Bean
[email protected]I'm not sure what I did wrong, but my curry sauce turned out grainy. I think I might have added the yogurt too quickly.
gamer 2021
[email protected]This dish was a bit too spicy for my taste, but I think that's just because I used a hotter curry powder than the recipe called for. Otherwise, it was a great dish.
Zellick Dede
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to use up leftover zucchini and potatoes, and the curry sauce is always a crowd-pleaser.
sibongakonke Baduza
[email protected]This recipe is easy to follow and the results are delicious. I would definitely recommend it to anyone who loves curry.
sweat Dolly
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the creamy sauce and the tender vegetables.
Munna Bot
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. It's a great way to get my kids to eat their vegetables.
Star Lay
[email protected]I'm not a big fan of curry, but this dish was surprisingly good. The sauce was mild and flavorful, and the vegetables were cooked perfectly.
Claude's Wife
[email protected]This dish is a great way to use up leftover zucchini and potatoes. It's also a great vegetarian option.
Jeanette Nosi
[email protected]I love how easy this recipe is to make. I was able to throw it together in just a few minutes, and it turned out great. The curry sauce is especially delicious.
Niyaaz Smith
[email protected]This zucchini and potato curry was a hit with my family! The sauce was creamy and flavorful, and the vegetables were tender and delicious. I will definitely be making this again soon.