Here in The South zucchini squash are so productive! You almost have to remove the flowers as a form of birth control by the end of Summer! You can use them in just about any cooked dish. They can even be used to reduce the fat in cakes and cookies.
Curried Summer Vegetables
A few cloves of garlic
One large onion
A few zucchini squash
A teaspoon each of turmeric, cumin, and curry powder
A few bay leaves
A couple banana chili peppers
vegetable or chicken broth
olive oil and butter
1) Coat the bottom of a Dutch Oven with olive oil and add a few tablespoons of butter and heat over medium. Once the butter has melted add the garlic.
2) Add a few bay leaves. Stir to coat with the butter.
3) Add the onion and stir to coat with the oil and butter
4) Once the onions have begun to sweat and soften, add a teaspoon each of turmeric, cumin, and curry powder.
5) When the spices have filled the kitchen with fragrance, add a cup of broth. You can use water, also. I added banana chilies from the garden, too.
6) Bring it to a soft boil. Add the zucchini.
7) When the zucchinis have soften, I decided I wanted it a little more than just zucchini so I add two cups of rice.
8) In about 15 minutes, the rice will have absorbed the broth and should have plumped up.
It made about six servings. Serve it with a pita or some other flat bread. You can add a few teaspoons of crush red pepper to add some heat!
I guess I should actually call this curried zucchini as that is the main ingredient?
🙂
Arthur in the Garden! 