Easiest Way to Cook Appetizing Sig's Zucchini Curry

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Sig's  Zucchini Curry

Before you jump to Sig's Zucchini Curry recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.

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Just about the most popular treats is low fat yogurt. Occasionally people choose to eat yogurt over a balanced lunch which is not the best idea. Low fat yogurt would make a fantastic snack, nonetheless. Along with calcium, it’s a good supply of necessary protein and vitamin B. Yogurt is very easy for the physical body to digest and, based on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Try adding some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a tasty snack.

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We hope you got benefit from reading it, now let’s go back to sig's zucchini curry recipe. To make sig's zucchini curry you need 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Sig's Zucchini Curry:

  1. Take 200 grams of small waxy new potatoes. Washed, unpeeled, cubed into quarters.
  2. Get 10 of dried curry leafs.
  3. You need 1/4 tsp of cumin seeds.
  4. Take 1/4 tsp of yellow mustard seeds.
  5. Get 1/2 tsp of turmeric.
  6. Prepare 1 medium of to large red onion, thinly sliced.
  7. Prepare 2 tsp of light soy sauce.
  8. Prepare 1 of green large chilli, chopped very finely.
  9. You need 1/4 tsp of ground ginger.
  10. Prepare 3 tsp of olive oil.
  11. Get 175 grams of washed ,unpeeled baby courgette, no longer than finger size (or okra) cut into about an inch length.
  12. Get 175 ml of coconut milk.
  13. Provide 2 tsp of fresh lime juice.
  14. Use 2 tbsp of either toasted almonds, grated coconut or toasted nuts of choice ( optional).
  15. Take 8 of cherry tomatoes on the vine.

Instructions to make Sig's Zucchini Curry:

  1. Boil the prepared potatoes in water until just soft with the half of curry leafs, soy sauce, turmeric and half of the onions..
  2. Heat a deep pan, I use a wok heat the oil, cook the cumin and mustard seeds until they pop..
  3. When they pop add rest of leafs. Then add chilli, ginger and the rest of the onions.
  4. Cook until the onions turn a golden brown colour. Add the courgette (zucchini) or Okra cook until they start to soften (al dente).
  5. Add the potatoes with the flavoured water they were boiled in. Add the coconut milk and the lime juice ..
  6. Topping with a little more water .Do not let this boil , just keep hot without it bubbling to much , a very gentle simmer will do, or the coconut milk might separate.
  7. Stir in your cherry tomatoes. Sprinkle with the toasted nuts if using. Serve either with some flat bread and/or rise..

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