1. Indian Style Zucchini Stir Fry
This recipe features zucchini at its centre. It can be served as a side dish along side a meat curry or eaten by itself as a light meal. It is vegan, gluten-free, paleo and keto-friendly.
Ingredients
- 1 large zucchini, cut into ½ inch long pieces (about 1 ½ cups)
- 2 tsp coconut oil
- 1/2 tsp cumin seeds
- 1/2 tbsp ginger, minced
- 1/2 tbsp garlic, minced
- 2 green chilies, finely chopped
- 1 spring curry leaves
- 1 pinch asafoetida
- 1 medium onion, chopped
- 1/2 tsp turmeric
- 1/2 tsp amchur powder
- 1 tsp coriander seeds
- 1/2 tsp garam masala
- Salt, to taste
- 1 tbsp cilantro, chopped
Instructions
- Wash and cut zucchini into ½ inch long pieces.
- Heat a pan with some coconut oil and add cumin seeds.
- Once the seeds start crackling, add ginger, garlic, green chilies, asafoetida, curry leaves and saute for 3-4 minutes or until the ginger and garlic are no longer raw.
- Add onions and saute until they turn golden brown.
- Add chopped zucchini chunks, turmeric powder, coriander powder, garam masala, amchur and salt. Give it a mix and cover with a lid. Lower the heat and cook for 3-4 minutes.
- Once zucchini is cooked through, garnish with coriander leaves and serve over roti or rice.
2. Zucchini Curry with coconut milk
This is a simple, creamy Indian curry that is completely vegan, gluten-free and keto-friendly. It makes a great, lighter substitute for Butter Chicken.
Ingredients
- 2 tbsp oil (olive oil, grapeseed or coconut oil works)
- 1 onion, chopped
- 2 tsp ginger, minced
- 2 tsp coriander seeds
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp cumin
- 3 zucchini
- 1 6 oz tomato paste
- 1/2 cup vegetable stock
- 1 14 oz can full fat coconut milk
- Salt and pepper, to taste
- Cilantro, chopped
Instructions
- Add oil to a pan over medium heat. Once warm, add cumin seeds and let it splutter. Then add in onion and ginger. Saute and stir for 7-10 minutes or until onions become translucent.
- Once the onions are cooked, add in diced zucchini, garlic and ginger. Cook for about 5 minutes or until zucchini is just slightly brown.
- Add coriander, smoked paprika and turmeric. Stir, so spices are well combined with the veggies and cook until spices become.
- Add in tomato paste, vegetable stock, and coconut milk. Simmer for 3-5 minutes or until zucchini is cooked. Careful not to overcook the zucchini as this can happen quickly.
- Once zucchini is cooked, season with salt and pepper and cilantro. If you prefer an extra dash of heat, add a chopped chili pepper. Serve with roti or rice.
