Curried Zucchini And Potatoes Recipes

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!

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.

Steps:

• Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
• Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
• Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
• Mix tomato, onion, garlic, and parsley in a bowl.
• Place a layer of potato slices in the bottom of the prepared baking dish; sprinkle with about 1/4 the tomato mixture, salt, pepper, and all the rice. Continue layering with potatoes, zucchini, tomato mixture, salt, pepper, and a drizzle of olive oil, ending with a layer of potatoes. Pour in just enough vegetable broth to cover the rice. Sprinkle bread crumbs and Parmesan cheese over top potato layer. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.

Steps:

• Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Steps:

• In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
• Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

Steps:

• Toast mustard and cumin seeds and cool.
• Pound garlic, jalapeño (to taste), and ginger to a paste with 1 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then stir in curry powder, coriander, and mustard and cumin seeds.
• Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
• Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.
• Serve sprinkled with cilantro and cashews.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
• Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
• In batches, purée the soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with the toasted almonds.

Steps:

• Heat the oil in a big cast-iron pot.
• Add curry powder and garlic. Saute until fragrant, but not too brown.
• Add vegetables and sautee for 2 minutes.
• Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
• Season with chili powder and salt and pepper.
• Using a hand-held blender puree to your liking adding more broth if you find it too thick.
• Serve with a nice crusty loaf of bread or any other item of your choice. ;).

Steps:

• First off, dice the onions and garlic and grate the ginger.
• Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
• While the onions are sauteing, dice the zucchini into bite-sized pieces.
• Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
• Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
• Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
• Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
• Enjoy!