Zucchini Coconut Curry

Ingredients

• 1 kg Zucchini (small) (Preferably organic, cut into 2 cm cubes)
• 500 ml Coconut milk (Canned, well shaken before use)
• 1 c. à soupe Curry powder (Mild or medium depending on taste)
• 1 c. à café Sesame oil (Unrefined oil for more flavor)
• 2 c. à soupe Olive oil (Extra virgin)
• 1 Garlic clove (Finely minced)
• 1 Onion (Medium, sliced)
• to taste Salt
• to taste Black pepper (Freshly ground preferably)

Instructions

1. Prepare the vegetables and garlic

   Trim the ends of the zucchini, cut them lengthwise in half, then dice into approximately 2 cm cubes. Slice the onion and finely mince the garlic clove.

   Time: PT10M

2. Heat the olive oil

   Pour the olive oil into the sauté pan and heat over medium heat until it shimmers.

   Time: PT2M

3. Sauté the onion

   Add the sliced onion, lightly salt, and cook over low heat until it becomes translucent, without browning.

   Time: PT5M

4. Add the garlic

   Stir in the minced garlic and cook for 30 seconds, stirring constantly.

   Time: PT30S

5. Sear the zucchini

   Add the zucchini cubes to the sauté pan and toss briefly to coat with oil.

   Time: PT2M

6. Season and toast the spices

   Sprinkle the curry, pour the sesame oil, salt and pepper. Cook over low heat for about 5 minutes, stirring constantly to release the aromas.

   Time: PT5M

7. Stir in the coconut milk

   Pour in the coconut milk, mix thoroughly with the wooden spoon until a smooth sauce forms.

   Time: PT2M

8. Simmer

   Reduce the heat, cover the sauté pan and let simmer over low heat for 20 minutes, stirring occasionally.

   Time: PT20M

9. Check the cooking and adjust seasoning

   Pierce the larger zucchini cubes with a knife tip; they should be tender yet slightly firm. Taste and adjust salt/pepper if needed.

   Time: PT3M

10. Serve

    Spoon the zucchini curry onto warm plates, optionally garnish with a drizzle of sesame oil or fresh cilantro. Serve with basmati rice or quinoa.

    Time: PT3M

Nutrition Facts

Calories

418

Protein

10 g

Carbohydrates

29 g

Fat

31 g

Fiber

3 g

Ingredient Substitutions

• Instead of Zucchini (small): Summer squash, Cucumber (raw)
• Instead of Coconut milk: Coconut cream, Almond milk
• Instead of Curry powder: Curry paste, Garam masala
• Instead of Sesame oil: Peanut oil, Sunflower oil
• Instead of Olive oil: Vegetable oil
• Instead of Garlic clove: Garlic powder (1/8 tsp)
• Instead of Onion: Shallot

Equipment Needed

• Large sauté pan
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring spoons
• Lid for the sauté pan
• Mixing bowl (optional) (optional)

Critical Steps — Do Not Skip

• Sauté the onion until translucent
• Season and toast the spices
• Simmer 20 minutes over low heat
• Check the zucchini cooking

Chef Tips from the Video

• For more depth, add a lemongrass leaf during the coconut milk cooking, then remove before serving.
• Sprinkle lime zest just before serving for a fresh note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the curry sauce and store it in the refrigerator for 2 days before using.
• Zucchini can be pre-cut and kept in cold water to prevent oxidation.