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.
- 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
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.
- 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
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.