Curriedzucchiniandpotatoes Recipes

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POTATO & ZUCCHINI CURRY

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



Potato & Zucchini Curry image

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!

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!)

ZUCCHINI AND POTATO BAKE

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9



Zucchini and Potato Bake image

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.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8



Broiled Zucchini and Potatoes with Parmesan Crust image

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.

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

CURRIED POTATOES AND CHICKPEAS

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 11



Curried Potatoes and Chickpeas image

Steps:

  • Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
  • Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
  • Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
  • Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

CURRIED ZUCCHINI/POTATO SOUP

Make and share this Curried Zucchini/Potato Soup recipe from Food.com.

Provided by smili_sophi

Categories     Potato

Time 35m

Yield 1 pot of soup, 4-5 serving(s)

Number Of Ingredients 8



Curried Zucchini/Potato Soup image

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.

Nutrition Facts : Calories 103.8, Fat 3.9, SaturatedFat 0.6, Sodium 1768.9, Carbohydrate 16.4, Fiber 3.2, Sugar 4.5, Protein 3.2

1 tablespoon olive oil
1 medium chopped onion (3/4 cup)
1 tablespoon salt
2 minced garlic cloves
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced 1 inch thick (3 zucchini)
1 baking potato, peeled and cut into 1 inch chunks
4 cups water

CURRIED ZUCCHINI AND POTATOES

A mild, quick and easy fresh tomato based curry sauce combined with fried zucchini and potatoes. The number of servings will depends on if it is served as a main dish or side.

Provided by Lorac

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13



Curried Zucchini and Potatoes image

Steps:

  • Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes.
  • Heat oil in a large heavy skillet, sauté zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside.
  • Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed.
  • Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done.
  • Garnish with cilantro and serve with hot chapatis or rice.

Nutrition Facts : Calories 346.6, Fat 14.8, SaturatedFat 2, Sodium 51, Carbohydrate 50, Fiber 8.8, Sugar 8.4, Protein 8.1

2 zucchini, cubed
2 potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 teaspoon ginger paste
1 teaspoon ground cumin
1/2-1 teaspoon chili powder
2 tomatoes, chopped
1 pinch sugar
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 tablespoon chopped fresh cilantro
hot chapati or rice

POTATO, RICE AND ZUCCHINI BAKE

This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added.

Provided by rjbnewyork

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 12



Potato, Rice and Zucchini Bake image

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.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 46.4 g, Cholesterol 1.5 mg, Fat 10.5 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 142.9 mg, Sugar 4.4 g

¼ cup extra-virgin olive oil, divided
1 tomato, diced
2 tablespoons chopped onion
1 clove garlic, chopped
1 sprig fresh parsley, chopped
2 pounds potatoes, thickly sliced
salt and ground black pepper to taste
½ cup rice
2 large zucchini, thinly sliced
1 cup vegetable broth, or as needed
2 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese

CURRIED POTATOES AND ONIONS

Categories     Potato     Tomato     Side     Sauté     Vegetarian     Spice     Bon Appétit

Yield Serves 6

Number Of Ingredients 9



Curried Potatoes and Onions image

Steps:

  • Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

1/3 cup vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
2 medium onions, thinly sliced
2 tablespoons chopped jalapeño chili
1 1/2 pounds white potatoes, peeled, cut into generous 1/2-inch pieces
1 1/4 cups chopped tomatoes

FRANCO'S PASTA WITH ZUCCHINI AND POTATOES

Provided by Faith Willinger

Categories     Pasta     Potato     Side     Vegetarian     Quick & Easy     Zucchini     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 8



Franco's Pasta with Zucchini and Potatoes image

Steps:

  • In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
  • Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.

1 large (about 1/2 pound) boiling potatoes
2 1/2 tablespoons fine sea salt plus additional to taste
2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
1 pound spaghettini
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped basil or flat-leafed parsley leaves if desired
1/2 cup freshly grated Parmesan (about 12 ounces)
freshly ground black pepper to taste

CURRIED CUMIN POTATOES

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8



Curried Cumin Potatoes image

Steps:

  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

CURRIED ZUCCHINI SOUP

Delicious soup with simple ingredients. Easy to make.

Provided by NADO2003

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 6



Curried Zucchini Soup image

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.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g

2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock

ZUCCHINI AND POTATO BAKE

I found this recipe on Allrecipes.com, and changed it up a bit. I use a whole wheat Zesty breadcrumb my store has, but Italian seasoned are also really good too. Also, I sometimes change up the veggies according to what is seasonal: broccoli, carrots, onions, parsnips, or quartered fresh mushrooms. I love this cause it is really easy to throw together and change with what I have in the fridge. Just remember the cooking times of the veggies - squash and peppers cook faster than potatoes. Either cut the faster cooking veggies larger.....or cut the slower cooking veggies a bit smaller. This way everything can cook together and come out tasty!

Provided by CookingBlues

Categories     Potato

Time 1h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11



Zucchini and Potato Bake image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
  • In a large Ziploc bag, add the zucchini, yellow squash, potatoes, red bell pepper, garlic and olive oil and toss to coat.
  • Sprinkle the seasoned bread crumbs in the Ziploc over the veggies and toss to coat again.
  • Put all of this in the baking dish, and season with paprika, salt, and pepper and toss again to coat.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 190.2, Fat 7.6, SaturatedFat 1.1, Sodium 64.4, Carbohydrate 27.5, Fiber 4, Sugar 4.3, Protein 4.4

2 medium zucchini, quartered and cut into large pieces
2 medium yellow squash, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 garlic clove, sliced
1/2 cup dry breadcrumbs, seasoned
1/4 cup parmesan cheese, shredded (optional)
1/4 cup olive oil
paprika
salt
ground black pepper

CURRIED CHICKEN AND POTATOES

This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.

Provided by JESSIFIVE

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 13



Curried Chicken and Potatoes image

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.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g

2 tablespoons olive oil
1 teaspoon cumin seed
½ teaspoon garam masala
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
½ teaspoon black mustard seed
½ teaspoon salt
2 cloves garlic, minced
2 (4 ounce) chicken thighs, cut into bite size pieces
2 medium potatoes, diced
2 roma (plum) tomatoes, diced
½ bunch Swiss chard, chopped
1 (8 ounce) container plain yogurt

POTATO, ZUCCHINI, AND TOMATO GRATIN

Provided by Lora Zarubin

Categories     Cheese     Potato     Tomato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Oscars     Dinner     Casserole/Gratin     Parmesan     Zucchini     Family Reunion     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6



Potato, Zucchini, and Tomato Gratin image

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
  • Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
  • Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
3/4 cup olive oil, divided, plus 2 tablespoons
1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
2 teaspoons fresh thyme leaves
1/2 cup finely grated Parmesan cheese

SPICY GARLIC POTATOES AND ZUCCHINI

Categories     Garlic     Potato     Side     Sauté     Vegetarian     Zucchini     Summer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Spicy Garlic Potatoes and Zucchini image

Steps:

  • Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
  • Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
  • While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
  • Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.

2 pounds small yellow-fleshed potatoes (preferably fingerling)
5 large garlic cloves, smashed with flat side of a large knife
3 1/2 tablespoons vegetable oil
3/4 teaspoon dried hot red pepper flakes
1 pound baby zucchini, halved lengthwise
1/2 teaspoon salt

CURRIED ROAST POTATOES

This indian inspired dish is a nice side dish for any meal. I've been using it for a few years and love it. It can be found in a very nice cook book called "The complete book of Indian Cooking" by Veronica Sperling and Christine McFadden -if you come across this book I recommend you buy it! Grinding the fresh spices in this recipe captures all the flavour before it has a chance to dry out but I'm sure that you could try your favorite curry powder with success if you don't have the called for supplies.

Provided by Nurbel

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Curried Roast Potatoes image

Steps:

  • Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
  • Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
  • Add the ground cumin/coriander mix.
  • Stir well to combine evenly.
  • Place in a preheated oven, 400 F (200 C) for 5 minutes.
  • Remove the roasting pan from the oven and add the potatoes.
  • Stir well so that butter and spices coat the potatoes completely.
  • Put back in the oven and bake for 20-25 minutes.
  • Stir occasionally to keep the potatoes evenly coated.
  • Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
  • Serve immediately.

Nutrition Facts : Calories 290.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 40.6, Sodium 123.7, Carbohydrate 33.8, Fiber 4.8, Sugar 2.6, Protein 4.7

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1/3 cup salted butter
1 teaspoon ground turmeric
1 teaspoon black mustard seeds
2 cloves garlic, crushed
2 dried red chilies
1 1/2 lbs baby new potatoes

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From natashaskitchen.com


EASY ROASTED POTATOES AND ZUCCHINI RECIPE - OH MY …
Chop the zucchini and potatoes and spread evenly on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with thyme, salt and pepper. Toss one more time so all ingredients are coated with seasoning. Place baking pan in the oven on a center rack for 40 minutes occasionally turning. Cook until lightly brown and veggies are cooked.
From ohmy-creative.com


INDIAN-SPICED POTATOES AND ZUCCHINI - CILANTRO AND CITRONELLA
First boil the potatoes until soft. Peel and slice them into rounds. Heat the oil in a large pan over medium heat. Add the mustard and cumin seeds and fry for 30 seconds or until the mustard seeds start to pop. Then add the asafoetida and garlic and fry, stirring continuously, for about 30 seconds or until the garlic is fragrant.
From cilantroandcitronella.com


ZUCCHINI AND POTATO OMELETTE | RICARDO
With the rack in the middle position, preheat the oven to 400°F (200°C). In a pot of salted boiling water, cook the potatoes until tender. Drain. In a large non-stick skillet over high heat, lightly brown the garlic in 1 tbsp (15 ml) of the oil. Add the zucchini and onions. Cook for 3 minutes or until tender. Season with salt and pepper.
From ricardocuisine.com


SAUTEED ZUCCHINI AND POTATO SKILLET WITH THYME
Sauteed zucchini and potato skillet. Simply flavored with thyme this Zucchini and Potato side dish is a beautiful Summer side dish. And a great way to showcase Summer Zucchini. My new favorite side dish takes less than 30 minutes to make, has just a few steps and finds a new use for our favorite prolific garden vegetable, zucchini. This is ...
From highlandsranchfoodie.com


ZUCCHINI, CHICKPEA, AND POTATO CURRY - THE SHORT ORDER COOK
Cut up the onion, zucchini, and potatoes per the ingredient list. In a large saute pan, heat the coconut oil over medium heat. Add the onion & potatoes to cook for about 5 minutes. Stir to make sure the onion doesn't burn and just starts to brown and caramelize.
From theshortordercook.com


ZUCCHINI AND POTATO CURRY SOUP - TASTEFULLY ECLECTIC
2 tsps curry powder. 2 cups water. 2 cups chicken broth OR vegetable stock. 3 medium zucchini, diced. 1 russet potato, diced. Step 01: Place all of the ingredients into a large pot. Boil until the zucchini and potato are tender. Step 02: Pour the contents of the pot into a food processor or blender. Pulse until smooth.
From tastefullyeclectic.com


POTATO STUFFED ZUCCHINI - HALF YOUR PLATE
Using a small spoon, scoop out inside seeds and some of the flesh, leaving at least 1/2 inch (1 cm) thick wall. In large pot of boiling salted water, cook zucchini for about 4 minutes or until brighter green. Remove from water with slotted spoon and drain; set aside. In same pot, add potatoes and cook, for about 20 minutes or until tender.
From halfyourplate.ca


BAKED ZUCCHINI POTATO TOTS - GIMME DELICIOUS FOOD
Place the grated zucchini and potatoes into a medium bowl, add about 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili powder. Gently combine all the ingredients with your hands while trying to keep the shape of the grated potatoes. Line a large cookie sheet with parchment paper or grease very well ...
From gimmedelicious.com


CURRIED ZUCCHINI NOODLES WITH SWEET POTATO - THE VIET VEGAN
Dried unsweetened coconut flakes to garnish. Instructions. In a medium sized pot, cook red onion over medium in olive oil until softened, then add coconut milk and curry paste. Stir until the curry paste has dissolved into the coconut milk. Add sweet potato and lower to a simmer until fork-tender. Turn off the heat.
From thevietvegan.com


ZUCCHINI AND POTATO STEW | OVERSIXTY
Serves: 6 Ingredients: 4 teaspoons extra virgin olive oil; 6 large floury potatoes, peeled and cut into 2cm dice; 4 cloves garlic, finely chopped; 4 zucchinis, quartered lengthwise and …
From oversixty.com.au


CURRIED ZUCCHINI & COUSCOUS RECIPE - EATINGWELL
Instructions Checklist. Step 1. Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl. Advertisement. Step 2. Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous.
From eatingwell.com


ITALIAN ZUCCHINI-TOPPED BAKED POTATO RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Coat a small nonstick skillet with cooking spray. Cook zucchini, tomatoes, and Italian seasoning over medium heat until zucchini is tender, about 8 minutes. Stir in cheese. Top potato with zucchini mixture. Advertisement.
From eatingwell.com


ZUCCHINI STEW WITH POTATOES - VEGGIES SAVE THE DAY
Heat the olive oil in a large pot or dutch oven over medium heat. . Saute the onion in the oil for a few minutes until soft and slightly translucent. . Add the garlic and saute about 30 more seconds until fragrant. . Then add the zucchini, potatoes, carrots and red bell pepper to the pot and saute for 5 minutes.
From veggiessavetheday.com


ZUCCHINI POTATO BAKE - IFOODREAL.COM
How to Make Zucchini Potato Bake. Preheat oven to 400 degrees F and spray a large baking dish with cooking spray. Place potatoes, zucchini, and cauliflower in a large bowl. Set aside. In a medium bowl, whisk the egg. Then add Greek yogurt, cornstarch, garlic, dil, salt and pepper; whisk until well combined. Add 1/2 cup cheese and stir to combine.
From ifoodreal.com


POTATO ZUCCHINI BAKE - BCFRESH VEGETABLES
Preheat oven to 400˚F (200˚C). Toss together potatoes, zucchini, red pepper, onion, garlic, broth, pesto, 2 tbsp (30 mL) oil, thyme, salt, pepper and paprika. Transfer to 13- x 9-inch (3 L) baking dish. Cover with foil; bake for 20 to 25 minutes or until potatoes are tender. Toss together mozzarella, Parmesan, bread crumbs, parsley and ...
From bcfresh.ca


CURRIED ZUCCHINI-POTATO SOUP RECIPE | CDKITCHEN.COM
Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 203,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
From cdkitchen.com


VEGAN POTATO & ZUCCHINI CURRY RECIPE - COOKED IN A VAN
Heat up (max) a large saucepan and add the coconut and olive oil. Once heated up, add the onion, garlic, ginger and chilli. Let sear shortly and reduce heat to low.
From cookedinavan.com


CURRIED POTATOES RECIPE BY DIET.CHEF | IFOOD.TV
Mili Juli Sabzi Recipe - Restaurant Style Indian Main Course Recipes
From ifood.tv


THE BEST CURRIED POTATOES RECIPE (JUST 5 INGREDIENTS!)
Cover the pan with a lid or a sheet of aluminum foil. Stir the potatoes occasionally while they steam. Cook until the potatoes are tender, about 30 minutes, possibly longer. Remove the lid and continue cooking, stirring occasionally until potatoes develop a crisp crust on the outside. Serve the potatoes hot.
From goodcheapeats.com


DRIED ZUCCHINI, PANCETTA AND POTATOES (IN TOMATO SAUCE)
1 or 2 bay leaves. Kosher or sea salt. black pepper. Start by soaking the dried zucchini with very hot water (not from the tap-heat it up). Set aside for about half an hour or until the zucchini has softened. Meanwhile, slice the pancetta, and cut the potatoes into bite sized pieces and set aside.
From christinascucina.com


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