A co-worker gives me some of the bounty from his garden and earlier this week he gave me a green and yellow summer squash. It seemed more zucchini than yellow squash to me. It was also the perfect candidate for a curry application.
In this instance the curry refers to the use of sweet curry powder rather than a curried stew. Though it probably would have been good in a stew with a few other veggies.
I served the curried zucchini over white rice cooked with aji dulce, a dried pepper a co-worker brought Ted from South America. I opted to have some pan-fried breaded chicken breast with this as well.
Servings: 4-6, as a side
Prep time: 10 minutes
Total time: 25 minutes
- 1 tablespoons olive oil
- 1 medium onion, halved and evenly sliced
- 1 Tbsp. minced or pressed fresh garlic (2-3 cloves for me)
- 1 Tbsp. grated ginger
- 1 1/2 Tbsp. sweet curry powder
- 1/4 tsp. crushed red pepper
- 2 lbs. zucchini, ends trimmed and sliced into 1/4″ thick rounds
- 1/2 cup water
- kosher salt & cracked black pepper
- Heat the oil over medium-high heat in a large skillet or wok pan. Add the onions, sprinkle with kosher salt and toss/stir to coat with oil. Cook for 5 minutes, tossing/stirring frequently to prevent burning.
- Add the garlic & ginger to the pan. Stir to incorporate and cook until aromatic (30 second to a minute for me).
- Add the curry powder and crushed red pepper. Stir so that the onion mixture is well coated. Add the water at this point to help prevent the curry powder rom burning on the hot pan.
- Add the zucchini, stir to distribute the onion mixture among the squash and cover. Cook for 5 minutes.
- Remove the cover and stir. Cook uncovered for another 5 minutes.
- Taste for seasoning; add salt and pepper to taste. Serve.