Curried Zucchini with Coconut Rice
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curried Zucchini with Coconut Rice calories by ingredient
Introduction
I make this pretty frequently in the summer when my garden is relentlessly spewing forth summer squash. Any variety will do, but a mix of green and yellow zucchini is my favorite. I make this pretty frequently in the summer when my garden is relentlessly spewing forth summer squash. Any variety will do, but a mix of green and yellow zucchini is my favorite.Number of Servings: 4
Ingredients
-
1 Tablespoon Unsalted Butter
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1 Teaspoon Ground Turmeric
1/4 Teaspoon Ground Cayenne Pepper
3/8 Teaspoon Ground Cloves
3/8 Teaspoon Ground Cinnamon
3 Garlic Cloves, Minced
1/4 Cup Chopped Fresh Cilantro
1 Medium Tomato, Diced
1/4 Cup Raw Cashew Pieces, lightly toasted in a skillet
2 Cups White Long Grain Rice, rinsed
1 Teaspoon sea salt
1 Can Lite Coconut Milk plus enough Water to make 3.5 cups liquid, total.
Directions
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.