Winter dilly carrot and zucchini curry (V, GF, Paleo}

Name: Winter dilly carrot and zucchini curry (V, GF, Paleo}
Yield: 1 serving
Ingredients: 3 TBs grapeseed oil; 2 large onions; 4 garlic cloves; ½ TB Turmeric; ½ TB pepper; 1 TB sugar; ¼ TB cumin; ¼ TB sweet Moroccan paprika; 4 cups water; ½ TB salt; 4 carrots; 5 zucchini; ½ cup chopped fresh herbs - parsley is preferable; Juice of 1 lemon

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5.0

105 reviews

Excellent

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Vegetarian, Vegan, gluten-free

Winter dilly carrot and zucchini curry (V, GF, Paleo}

Ethan Patterson

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This winter dilly carrot and zucchini curry is full of simple, wholesome ingredients that will give your soul and gut a healing boost, and get a comforting dinner on the table in under 30 minutes.

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Ingredients

3 TBs grapeseed oil
2 large onions
4 garlic cloves
½ TB Turmeric
½ TB pepper
1 TB sugar
¼ TB cumin
¼ TB sweet Moroccan paprika
4 cups water
½ TB salt
4 carrots cut into ½-inch thick slices
5 zucchini cut into ½-inch thick slices
½ cup chopped fresh herbs - parsley is preferable but cilantro or dill will do as well
Juice of 1 lemon

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Instructions

Preheat big pot or dutch oven to medium-high heat.
Add 3 TBs of grapeseed oil. Sautee onions until their colour changes on high heat, for 3 mins. Add garlic and all spices except salt, mix well and sautee for a minute.
Add 2 cups water and carrots and bring to a boil. Cover and cook on medium heat until carrots have softened a bit, 10 minutes.
Add zucchini and remaining 2 cups of water and salt. Cook, covered for 10 minutes, then an additional 5-10 mins uncovered.
Add chopped herbs and juice of 1 lemon.
Serve as a stew on its own, with rice or with naan bread.