Curried Zucchini

 

This recipe I adapted from a curry recipe that included meat. I always looking for a quick lunch idea and this fits the taste buds. All the vegetalbe ingredients are fresh from Aspen Moon minus the  ginger and jalapeno (from my garden).  Add Greek yogurt (I like Maple Hill Greek yogurt) and cilantro you have yourself lunch!

Ingredients:

• 4 medium zucchini, spiralized
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 Roma tomatoes, diced
• 1 jalapeno, sliced
• 1 tablespoon tomato paste
• 2 tablespoons peanut butter
• 1 cup chicken stock
• 1 tablespoon Madras Curry Powder (blog: 4/6/2013 label: spices)
• fresh cilantro
• Greek yogurt
• Salt to taste

Directions:

In a large skillet heat 1 tablespoon EVOO. Add onion and garlic and cook till soft.

Add curry powder and tomato paste. Cook a couple of minutes.

Add the ginger, zucchini and tomatoes. Cook about 3 minutes.

Add the chicken stock and peanut butter and cook until zucchini is the desired doneness. I like it kind of still crisp.

Adjust salt and garnish with fresh cilantro and yogurt.

Printed