Made with pantry staples, this courgette curry is super quick to make & is a great way to use up any excess zucchini that’s hanging around in … Cause, UHMMM, a total of 5 OF THEM. This delicious warming low carb curry is made with Indian spices, low carb veggies and a creamy coconut broth. Keto Eggplant and Zucchini Curry Ingredients The curry is packed with tender eggplant and zucchini, roasted until soft. Remove from heat and stir in cilantro. https://inspiralized.com/easy-coconut-green-curry-with-zucchini-noodles This recipe was originally published in March 2017. All you need is one wok or large skillet, and a small pot to boil the quinoa. This coconut chicken curry with zucchini and quinoa hits the mark! That is all you need and magical, spicy-creamy coconut curry salmon yumminess could be happening at a dinner near you. It is simple to make and even easier to eat. Fresh zucchini sauteed with tomatoes, warm spices, creamy coconut milk and nutty ghee, this Zucchini Curry is on the table in 20 minutes – perfect for a weeknight meal! Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Quick and easy to prepare, this makes a great plant-based dinner option. Zucchini curry is a simple Indian style dish that goes well as a side in any meal. This curry dish is perfectly Thai inspired; it has a bold curry flavor with the perfect amount of stir-fried veggies. Serve with rice. Also, you can check my zucchini boats with spicy chicken or my zucchini cheesy patties to get some creative ideas for this zucchini season. A big plus of this recipe, besides how easy it is, is that it is quick to make and you can take the curry base and add any type of veggie — bell peppers, onion, broccoli, broccolini , mushrooms , etc. Add the chickpeas and zucchini and continue to simmer for about 20 minutes, until zucchini is tender but not falling apart. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes. Add the tomatoes, coconut milk and salt, raise the heat to high to bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally. You know I love me some coconut curry goodness since we’ve had it in the form of coconut curry soup, vegan coconut curry with sweet potato noodles AND lentil coconut curry. Serve it with plain rice, roti or even with bread, it tastes simply delicious.
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