Winter dilly carrot and zucchini curry (V, GF, Paleo}
User Reviews
5
-
Cuisine
Vegetarian, Vegan, gluten-free
Winter dilly carrot and zucchini curry (V, GF, Paleo}
Description
Starting with sautéed onions, garlic, and a blend of spices including turmeric, black pepper, cumin, paprika, and a bit of sugar, this curry builds a fragrant base cooked in grapeseed oil. Adding water and carrots first allows them to soften gradually. Zucchini and salt are incorporated later to maintain texture while cooking further.
The final step mixes in freshly chopped herbs, preferably parsley, and lemon juice that brighten the flavor profile and refresh the palate. Cooking uncovered near the end concentrates the curry slightly without reducing the stew’s liquid character.
This curry can be enjoyed alone as a stew or served alongside rice or naan bread for a more substantial meal. Its ingredients and preparation offer a vegetable-centric dish suitable for vegan, paleo, and gluten-free diets, emphasizing warming spices and fresh herbaceous notes.
Ingredients
- 3 TBs grapeseed oil
- 2 onion large
- 4 garlic cloves
- ½ TB Turmeric
- ½ TB black pepper
- 1 TB sugar
- ¼ TB cumin
- ¼ TB paprika sweet Moroccan
- 4 cups water
- ½ TB salt
- 4 carrot cut into ½-inch thick slices
- 5 zucchini cut into ½-inch thick slices
- ½ cup fresh herbs but cilantro or dill will do as well, chopped, parsley preferable
- lemon juice of 1
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.
User Reviews
Overall Rating
5
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