Aromatic Zucchini and Shrimp Curry
Main Course
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Cook Time
35 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This zucchini and shrimp curry is a delightful dish that's quick and easy to prepare, perfect for a light summer meal. The combination of tender zucchini, juicy shrimp, and aromatic spices creates a flavorful and satisfying experience. I love how the cumin seeds add a warm, earthy note, while the chili provides a gentle kick. It's a great way to use up fresh zucchini from the garden or farmer's market. Serve it with basmati rice for a complete and delicious meal. This recipe is also a fantastic option for a healthy and flavorful weeknight dinner.
Ingredients (12 ingredients)
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2 tbsp sunflower oil
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500 g courgettes
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0.5 tsp cumin seeds
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2 tbsp ginger
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6 clove garlic
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1 piece red chilli
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1 tsp ground coriander
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0.25 tsp ground turmeric
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500 g tomato
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150 ml hot vegetable stock
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225 g raw peeled frozen jumbo prawn
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0.5 bunch coriander
Preparation (7 steps)
Prepare the zucchini
Cut 500g zucchini into bite-sized pieces. Set aside.
Toast cumin seeds
Add 2 tbsp sunflower oil and ½ tsp cumin seeds to the mixing bowl and heat for 2 Min./120°C/Stufe 1.
Add aromatics and spices
Add 2 tbsp ginger, 6 garlic cloves, 1 red chilli, 1 tsp ground coriander, and ¼ tsp ground turmeric to the mixing bowl and cook for 2 Min./120°C/Stufe 1.
Cook the tomatoes
Add 500g tomato to the mixing bowl and cook for 5 Min./100°C/Stufe 1.
Simmer the sauce
Pour in 150ml hot vegetable stock and simmer for 5 Min./100°C/Stufe 1.
Add zucchini and prawns
Add 500g zucchini and 225g raw peeled frozen jumbo prawn to the mixing bowl and cook for 5 Min./100°C/Linkslauf Stufe 1.
Stir in coriander
Stir in most of the ½ small bunch coriander, saving some to sprinkle over the top. Use the spatula to assist.
Finished cooking? Great! 🎉
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Created by
Amelia Davis
6
Rezepte
0
Kochbücher
Allergens
- Crustaceans
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