15-Minute Curried Zucchini – Glam Radar

by Maria · August 29, 2014

As I sit here and write this, it’s pushing seven p.m. and the temperature outside is lingering in the 90s. My house is considerably cooler, but not cool enough to stay in the kitchen any longer than necessary, when the AC in my bedroom is serenading me with its gentle hum. I considered calling for takeout, and answering the door in my bathing suit, with a cold towel draped over my neck, but I have an enormous just-picked zucchini taunting me from the fridge.

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So, I pour myself an icy cold glass of sangria, start the oil on the back burner—furthest from my face, and begin chopping with the fierceness of the devil. In the vegetables go, followed quickly by the spices, and the wonderful smell of cumin and curry permeates the humid air. Minutes later, I am sitting in the AC, enjoying the crunch of tender, spicy zucchini and thinking the dirty dishes can wait…until sunset.

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15-Minute Curried Zucchini
makes 4 wrap sandwiches

3 T olive oil 1 large onion, chopped 3 large garlic cloves, minced

2 t cumin seeds

2 medium zucchini, cut into 1/2″ pieces 1 t salt 2 t cumin 1 t curry 1/2 t turmeric 1/2 t ground ginger 1/8 t cinnamon large handful cilantro, chopped

2-3 red chili peppers, seeded and chopped

4 whole-wheat tortillas

In a large sauté pan, heat oil over medium-high heat. Add onions, garlic and cumin seeds. Cook 3-5 minutes, until onions are translucent and begin to brown. Stir in zucchini, salt, cumin, curry, turmeric, ginger and cinnamon. Cook 5-6 minutes, stirring occasionally, until zucchini is tender and begins to brown. Remove from heat, and stir in cilantro and red chili peppers. Season to taste and serve in whole-wheat tortillas.

Tags: 15-Minute Curried Zucchini15-Minute Curried Zucchini recipeCURRIED ZUCCHINICURRIED ZUCCHINI recipehow to cook a 15-Minute Curried Zucchini

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