Best 6 Easy Zucchini And Cauliflower Curry Recipes

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Steps:

• Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
• Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
• Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

EASY ZUCCHINI AND CAULIFLOWER CURRY RECIPE

Steps:

• 1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using. 2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned. 3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside. 4. When the onions are browned, add minced garlic and stir for 30 seconds. 5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter. 6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets. 7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes. Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe. Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.

CAULIFLOWER CURRY WITH ZUCCHINI

Steps:

• Rinse the cauliflower, cut into florets and finely chop the stems. Rinse the squash, cut in half lengthwise then cut into 1 cm (approximately 1/3 inch) thick slices. Peel the shallots, garlic and ginger and finely chop.
• Seat 1 tablespoon coconut cream aside. Melt 1 tablespoon coconut cream in a large saucepan, add the spices and cook until fragrant. Add the shallots, garlic and ginger and sauté briefly. Add the cauliflower, tomato juice and coconut milk, cover and simmer for about 20 minutes, stirring occasionally.
• Sauté the squash in the reserved coconut cream until light golden brown. Add to the curry during the last 5 minutes. Add the lime juice, season with salt and garnish with cilantro.
• Serve with naan, if desired.

QUICK CURRIED CAULIFLOWER

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.

ZUCCHINI CURRY RECIPE BY TASTY

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!

CURRIED CAULIFLOWER OR ZUCCHINI

Steps:

• In a large skillet, melt margarine. Add diced vegetables, onion, green pepper and Jalapeno peppers, cook at medium heat, uncovered, for ten minutes.
• If using cauliflower, divide florets, halve, cut up stems and add to onion mixture. Otherwise add zucchini at this point.
• Cook covered at medium heat for 15 minutes.
• OPTIONAL: If desired add cubed potatoes 5 minutes after the cauliflower or zucchini.
• Add Masala and cayenne pepper. Continue cooking for another 5 minutes.
• Serve.