Zucchini and Carrot Curry |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great way to use up those surplus zucchini. You don't have to cut the vegetables into matchsticks, sliced is just as good. But for that added touch matchsticks make all the difference. Not ideal for those mature zucchini Ingredients:
2 tablespoons olive oil |
1 medium onion |
1/4 teaspoon cinnamon |
1/4 teaspoon cinnamon |
1/4 teaspoon paprika |
1 -2 teaspoon curry powder (depending on your taste) |
3 -4 carrots, peeeled and sliced into matchsticks |
8 zucchini, sliced into matchsticks |
1/4 cup tomato puree |
1/2 cup orange juice |
1 tablespoon lemon juice |
salt and pepper |
Directions:
1. Heat oil, and saute onions, and carrots on a low heat.
2. Add spices, cook 2-3 minutes without a lid.
3. Add zucchini, carrots, tomato puree, orange juice, lemon juice, and salt and pepper.
4. Stir frequently until zucchini and carrots are tender.
5. Have lid on if the mix is too dry, Serve over rice.
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