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Potato & Zucchini Curry

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Ingredients

Adjust Servings:
2 zucchini, cut into small cubes
2 large baking potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 1/2 teaspoons garlic paste
1/2 teaspoon ginger powder
3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
2 tomatoes, chopped
1/4 teaspoon sugar

Nutritional information

163.4
Calories
68 g
Calories From Fat
7.6 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
17.9 mg
Sodium
22.6 g
Carbs
3.7 g
Dietary Fiber
5.1 g
Sugars
3.5 g
Protein
267 g
Serving Size

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Potato & Zucchini Curry

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    Cuisine:

    this was so delicious! I changed it slightly, hence the four stars instead of five. used 2cloves of fresh garlic, finely chopped, which I fried with the potatoes and zucchini, instead of the garlic salt and the garlic paste. I didn't add any extra salt but I dissolved a vegetable stock cube in the water and doubled the spices. will certainly make again and again.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Potato & Zucchini Curry,This is a recipe that I came up with after making Lorac’s Curried Zucchini and Potatoes. If you like this you will LOVE Lorac’s dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!,this was so delicious! I changed it slightly, hence the four stars instead of five. used 2cloves of fresh garlic, finely chopped, which I fried with the potatoes and zucchini, instead of the garlic salt and the garlic paste. I didn’t add any extra salt but I dissolved a vegetable stock cube in the water and doubled the spices. will certainly make again and again.,This is a really easy curry recipe – and made great use of some leftover pantry/fridge items. We used boxed, diced tomatoes (prefer them to canned) and added onions. Omitted water since tomatoes had liquid. Perfect vegetarian meal with brown rice. Thanks for sharing the recipe!


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    Steps

    1
    Done

    Combine Cubed Zucchini, Cubed Potatoes, Turmeric and Garlic Salt, and Set Aside For 5-10 Minutes.

    2
    Done

    Heat Oil in a Large Heavy Skillet, and Saut Zucchini and Potatoes Mixture on Medium-High Heat For Approximately 5-6 Minutes, Allowing Them to Become Slightly Golden.

    3
    Done

    Remove Potatoes With a Slotted Spoon, Allowing Oil to Drain Off and Place in Another Dish For Later Use.

    4
    Done

    Turn Your Heat Down to a Low Heat and Add the Garlic Paste, Ginger Powder, and Curry Powder, and Allow to Saut For Approximately 2-3 Minutes.

    5
    Done

    Add Chopped Tomatoes, Sugar, Salt, Pepper, and Water, and Then Turn the Heat Up to Around Medium High.

    6
    Done

    Add the Zucchini and Potatoes Mixture and Allow to Cook Until the Potatoes Are Tender but not Mushy!

    7
    Done

    Serve With Chappatis!

    8
    Done

    If You Feel That You've Made It Too Thick, You Can Always Add a Tiny Bit of Water to Thin It Out a Little.

    9
    Done

    If You Find That Adding a Little Water Makes It Too Bland, You Can Always Add Some Curry Powder and Some Salt and Pepper and Heat For a Few Minutes.

    10
    Done

    You Will Just Need to Taste Test For Your Preferred Flavor and Thickness-- Enjoy!

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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