Name: Zucchini with Coconut Milk and Curry
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 zucchini; 1 onion; 2 tablespoon of olive oil; 1 teaspoon of curry powder; 20 cl of coconut milk; 1 teaspoon of tomato paste; 0.5 lemon; 1 pinch of Espelette pepper; 500 g of white fish

Zucchini with Coconut Milk and Curry

An express recipe for zucchini with curry, coconut milk, and lemon. Perfect with fish, quick to make, and full of flavors. Tested and approved!

Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 20 minutes

Cost per serving: 1,95 €

Energy: 279 kcal / serving

Nutritional score:

Instructions

1. Wash the zucchinis, remove the ends, and cut them into small cubes (1/2 cm on each side).
Peel the onion and cut it into small cubes.
(this is the moment to sneak in those slightly wilted vegetables from the back of the fridge)
2. Heat the oil in a casserole dish. Add the onion, a pinch of salt, and cook for 5 to 7 minutes over low heat.
Add the zucchini cubes, sauté for 2 minutes, then sprinkle with curry.
Mix, let cook for another 2 minutes.
3. Pour in the coconut milk and add the tomato paste. Stir again.
Let simmer over medium heat and uncovered for about ten minutes.
4. Add the juice of 1/2 lemon and the chili (or Sriracha sauce if you prefer) and let cook again for about ten minutes (until the zucchinis have the texture you like). Adjust the seasoning and sprinkle with fresh seasonal herbs (coriander, mint, parsley...).
5. During the cooking times, you can prepare the fish, simply sautéed in a pan (or shrimp, etc... depending on your preference).
Serve with naan bread.
You can also add rice or serve them in a bowl with red lentils...