Wednesday, April 6, 2011

Zucchini and Mushroom Curry

This vegetarian/vegan dish goes well with any rice and curry meal.   It is spicy and made with a lot of healthy ingredients.  It is definitely one dish you can eat seconds and even thirds of if you like and not feel guilty about it.

The Vegetables:
4 small zucchini (cut in half and sliced)
8oz of sliced white button mushrooms
2 serrano green chilies sliced or jalapenos sliced
1 bunch of green onions chopped
1 medium onion sliced

The Curry Ingredients:
1 tsp cumin seed
1 tsp mustard seed
3-4 cloves of garlic grated or minced
1 Tbs of curry powder
1/2 tsp of coriander powder
1/2 turmeric powder
1 tsp of dried red chili flakes (or to taste)
1 can of diced tomatoes 
1/2 cup coconut milk
salt to taste

In a large pan heat 2 Tbs of canola oil on medium heat. When hot, add cumin and mustard seed for a few seconds until they splutter without burning.

Add the garlic and your ground spices and fry for 1 minute or until fragrant without burning.

Add your vegetables and mix with the spices.  Turn heat up to medium-high now and cook for about 1-2 minutes.

Now add the can of tomato and salt to taste.  Stir well. Place a lid on pan if possible and allow to cook for 10-15 minutes.  Cook until the vegetables are cooked almost to your desired tenderness. I like mine cooked, but still firm and not too mushy.

Add 1/2 cup of coconut milk and stir well.  Then add 1 tsp of lemon juice and stir well.  Taste for salt here.  Cook for another 2-3 minutes.

Serves 4-6 people with a rice and curry dinner.  Enjoy.

Note:  I would recommend you allow the dish to sit for 10 minutes after you cook it to allow the flavors to develop before serving.

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