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Winter dilly carrot and zucchini curry
This winter dilly carrot and zucchini curry is full of simple, wholesome ingredients that will give your soul and gut a healing boost, and get a comforting dinner on the table in under 30 minutes.
Calories 718kcal
Ingredients
- 3 Tbs grapeseed oil
- 2 large onions
- 4 garlic cloves
- ½ TB turmeric
- ½ TB pepper
- 1 TB sugar
- ¼ TB cumin
- ¼ TB sweet Moroccan paprika
- 4 cups water
- ½ TB salt
- 4 carrots cut into ½-inch thick slices
- 5 zucchini cut into ½-inch thick slices
- ½ cup chopped fresh herbs - parsley is preferable but cilantro or dill will do as well
- Juice of 1 lemon
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.
Nutrition
Calories: 718kcal | Carbohydrates: 72g | Protein: 16g | Fat: 46g | Saturated Fat: 5g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 7g | Sodium: 3631mg | Potassium: 3092mg | Fiber: 16g | Sugar: 46g | Vitamin A: 2204IU | Vitamin C: 197mg | Calcium: 294mg | Iron: 7mg