Sautéed Zucchini, Mushrooms and Tomatoes with Curry Sauce

Zucchini_Curry_Souce_2

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.

Zucchini_Curry_Souce_1

Serving: 2-4

Ingredients:

  • 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
For curry sauce:
  • 14 oz coconut milk
  • 3 T curry powder
  • 3 T honey
  • 1 1/2 Tbsp. chili garlic sauce
Zucchini_Curry_Souce_3

Directions:

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.

5 comments:

Marina said...
January 17, 2012 at 8:01 PM  

Thank you for the curry recipe. I was looking for something easy to make with available ingredients.

Yelena said...
January 17, 2012 at 8:10 PM  

Marina, the recipe is so easy, it took me longer to make the post about this recipe than actually to cook the vegetables :-))

healthyfoodietravels said...
January 17, 2012 at 8:23 PM  

The curry sauce is what makes this really stand out to me - looks lovely, simple and wholesome :)

Ann said...
January 18, 2012 at 12:15 AM  

Delicious! I never thought of cooking the veggies separately and then combining so they retain better color! Brilliant!

Stefania said...
January 18, 2012 at 2:14 AM  

Yelena ti seguo con piacere anch'io
ciao un abbraccio ♥

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