Zucchini in Herb Yogurt Curry

I've had this recipe pinned since last summer because I liked the unique use of zucchini. I heavily adapted the recipe based on ingredients we already had on hand and a few others from past CSAs that were still in our fridge. The end result was spicy and full of flavor. I added three serranos but I would recommend adding them one at the time and then tasting the yogurt so that you can better control the heat level. In addition to the serrano chilies, the mustard seeds in the sauce will pack a punch in addition to the already spicy peppers. The sauce with the zucchini made for a pretty dish but this sauce and method of preparation would be good with other summer vegetables too.

Inspired by Brooklyn Supper.

Herb Yogurt Sauce
-1/2 cup coconut milk
-1 tablespoon thinly sliced almonds
-1/2 teaspoon cumin
-1 1/2 teaspoons mustard seeds
-1/4 teaspoon turmeric powder
-2-3 serrano chilies depending on spice preference
-1 cup parsley
-2 cups non-fat Greek yogurt

-1 pound summer squash, thinly sliced into half circles
-1 spring onion, thinly sliced
-1 garlic scape, thinly sliced
-1 lime, zested
-Salt, to taste
-Cooked basmati rice, for serving

To make the herb yogurt combine the coconut milk, almonds, cumin, mustard seeds, turmeric, serranos, parsley, and Greek yogurt in a blender.

Heat a small quantity of cooking spray in a large skillet over medium heat. Saute the spring onion and garlic scape for about five minutes until softened, then add the zucchini and cook for another ten minutes. Add a pinch of salt and the lime zest, stir, and pour in herb yogurt sauce. Bring the sauce up to a boil, then turn off the heat. Serve over basmati rice lightly seasoned with salt and lime juice.


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