Curried Zucchini with Coconut Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tablespoon Unsalted Butter1 Teaspoon Ground Coriander1 Teaspoon Ground Cumin1 Teaspoon Ground Turmeric1/4 Teaspoon Ground Cayenne Pepper3/8 Teaspoon Ground Cloves3/8 Teaspoon Ground Cinnamon3 Garlic Cloves, Minced1/4 Cup Chopped Fresh Cilantro1 Medium Tomato, Diced1/4 Cup Raw Cashew Pieces, lightly toasted in a skillet2 Cups White Long Grain Rice, rinsed1 Teaspoon sea salt1 Can Lite Coconut Milk plus enough Water to make 3.5 cups liquid, total.
Start the rice first. Combine everything in a rice cooker and push the "ON" button. If you have to do this on the stove, cook like you would normally cook rice.
The Zucchini:
In a large, nonstick skillet over medium heat, heat the spices except the garlic until they are fragrant. Add the butter and combine spices and butter until it forms a paste. Add the Zucchini and about 1/3 to 1/2 cup water and cook (adding water as needed to make a little bit of sauce) until the Zucchini is tender, but not mushy. Turn off the heat. Add the diced tomatoes, the cilantro and the cashews and mix to combine.
Serve 1/4 of the Zucchini over 1/2 to 1 cup of rice.
** When I made this I used 1/2 cup of rice when I served it, and 1/4 of the veggies. There was plenty of leftover rice. The calories are computed using one fourth of the rice in the recipe.
Notes:
A squeeze of fresh lemon juice really brightens the flavors in this dish.
A little more cayenne pepper (double?) never, ever hurts.
If you don't have cashews hanging around, toasted almonds will do very nicely.
A cup of frozen peas tossed in with the zucchini is very tasty, too.
Serving Size: 1/4 each of the Zucchini and the Rice**
Number of Servings: 4
Recipe submitted by SparkPeople user THEISLANDGRRL.
The Zucchini:
In a large, nonstick skillet over medium heat, heat the spices except the garlic until they are fragrant. Add the butter and combine spices and butter until it forms a paste. Add the Zucchini and about 1/3 to 1/2 cup water and cook (adding water as needed to make a little bit of sauce) until the Zucchini is tender, but not mushy. Turn off the heat. Add the diced tomatoes, the cilantro and the cashews and mix to combine.
Serve 1/4 of the Zucchini over 1/2 to 1 cup of rice.
** When I made this I used 1/2 cup of rice when I served it, and 1/4 of the veggies. There was plenty of leftover rice. The calories are computed using one fourth of the rice in the recipe.
Notes:
A squeeze of fresh lemon juice really brightens the flavors in this dish.
A little more cayenne pepper (double?) never, ever hurts.
If you don't have cashews hanging around, toasted almonds will do very nicely.
A cup of frozen peas tossed in with the zucchini is very tasty, too.
Serving Size: 1/4 each of the Zucchini and the Rice**
Number of Servings: 4
Recipe submitted by SparkPeople user THEISLANDGRRL.
Nutritional Info Amount Per Serving
- Calories: 279.1
- Total Fat: 11.9 g
- Cholesterol: 7.8 mg
- Sodium: 691.0 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 3.9 g
- Protein: 6.5 g
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