Best 6 Zucchini And Potatoes In Curry Sauce Recipes

POTATO & ZUCCHINI CURRY

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, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
• Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

CURRIED ZUCCHINI/POTATO SOUP

Steps:

• In a big pot, heat the oil on medium heat.
• Add onion and salt.
• Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
• Add garlic and curry.
• Cook 0.5-1 minute, stirring constantly, until fragrant.
• Add zucchini, potato, water.
• Increase heat.
• Once it boils, turn heat to medium-low.
• Cook 10-15 minutes, until veggies are tender.
• Puree soup in blender.

ZUCCHINI AND POTATOES IN CURRY SAUCE

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.

GREEN BEAN, ZUCCHINI AND POTATO STEW

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.