In this recipe Sautéed Zucchini, Mushrooms and Tomatoes with Curry Sauce the vegetables are cooked separately and then combined just before serving. This helps them to cook evenly and retain their color and texture. Serve this flavorful dish with curry sauce for a meatless entrée or as a side dish with roasted meats or poultry.
- 1 medium zucchini, cut into 1/2-inch rounds
- 3 plum tomatoes, cut into 1/2-inch rounds
- 1/2 lb mushrooms of your chose, brushed clean
- 2 garlic cloves, halved crosswise
- 6 Tbs. extra-virgin olive oil
- salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh cilantro
- 14 oz coconut milk
- 3 T curry powder
- 3 T honey
- 1 1/2 Tbsp. chili garlic sauce
Make curry sauce. Combine coconut milk, 3 T curry powder, honey, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.
In a large saute pan over medium heat warm 2 Tbsp. olive oil. Add the zucchini and cook until the zucchini rounds are tender, 3 to 4 minutes per side. During the last minute of cooking season with salt and pepper. Transfer to a platter.
Return the saute pan to medium heat and warm 2 Tbsp. of the oil. Add the tomatoes and repeat the cooking process. Transfer the tomatoes to the platter with the zucchini rounds.
Return the pot to medium heat and warm 2 pof the oil. Add the mushrooms and garlic, and cook, stirring occasionally, until softened and beginning to caramelize, 7 to 8 minutes. During the last minute of cooking, add minced fresh cilantro and season with salt and pepper. Transfer the mushrooms and garlic to the plate with the other vegetables. Serve with curry sauce immediately.