Best 2 Potato Zucchini Curry Recipes
Potato zucchini curry is a delicious and simple dish that can be easily made at home. This flavorful curry is a perfect combination of tender potatoes, zucchini, and a variety of spices. Served with rice or bread, this delectable dish can be enjoyed as a nutritious and comforting meal.
Let's cook with our recipes!
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
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, CAPSICUM AND ZUCCHINI CURRY
Steps:
- Bring to boil cover and remove from heat Heat oil in saucepan over medium heat and add: Onions, garlic, tumeric, ginger, fennel and chillies Cook until onions soft and add coconut milk, capsicum and lime leaves Add potatoes, cover and simmer for 15 minutes Add zucchini and cook for 5 minutes Server with lime juice and fish sauce. Garnish with coriander
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet, and are ideal for curries.
- Cut the potatoes and zucchini evenly: This ensures that they cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of fry, resulting in a soggy curry.
- Use a good quality curry powder: A good curry powder will make all the difference in the flavor of your curry. Look for a curry powder that is fresh and has a vibrant color.
- Don't be afraid to adjust the spices: The amount of spices in this recipe is just a starting point. Feel free to add more or less to suit your taste.
- Serve with rice or flatbread: Potato zucchini curry is traditionally served with rice or flatbread. You can also serve it with quinoa or your favorite grain.
Conclusion:
Potato zucchini curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and zucchini. The curry is flavorful and satisfying, and the vegetables are tender and flavorful. Serve it with rice or flatbread for a complete meal.
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