This is a Sri Lankan vegetarian recipe using Zucchini. This is a yummy way to use up all those zucchini from your summer garden, and you will like this recipe more if you like garlic. The main flavors from this curry are zucchini, garlic and coconut milk. To make a delicious meal, this curry can be paired with an omelette, fried and curried eggplants, mild dhal curry or spicy fried dish.
If you try this recipe, please leave a comment below. I would love to get your feedback. As always, love and good vibes to you all. Happy cooking!
Zucchini Curry with Coconut Milk
Ingredients
- 2 Zucchini
- 1 /2 Red onion chopped
- 1 cup Water
- 2 tbsp Coconut cream
Ground ingredients
- 2-3 Garlic cloves
- 1 tbsp Rice raw
- 1 tbsp Mustard seeds
Seasoning
- 1 tsp Turmeric
- 1 tbsp Salt
Instructions
- Chop zucchini and onions
- Grind the rice first in the mortar and pestle, then add mustard seeds, and finally add garlic and mix together
- Add water, zucchini, seasonings to a pan, and cook on medium heat with a closed cover for 15 minutes
- Add the onions, the ground mixture, and coconut milk to the pan
- Cook for 10 minutes on low heat with cover closed