This is a creamy curry made with season's fresh summer squash. These low calorie veggies can be used to make very delicious curries that kids would love to have. This lip-smacking creamy spicy curry is sure enough to get everybody's attention. Even people who are not a big fan of the squashes may think twice after tasting this curry. To make a vegan version, use coconut oil or any oil and coconut milk.
When making this curry, one thing to be kept in mind is that the zucchini shouldn't be over cooked. Half inch dices work well. Sauté them enough in butter just to get a slight crispiness. It is also important not to over-crowd the pan. Else, they will sweat easily and become a mush.
Kids always love a creamy makhni curry and this squash curry will be loved by them. I have used zucchini and calabacitas squash. Any summer squash works in this recipe.
If you don't want to use chunks, try shredding the squash. That gives amazing curry too! I have used cilantro for garnish. Try using dill leaves, methi, mint, or parsley for flavor variations. They all taste amazing!
This curry is very delicious and can be served with cooked grains or phulkas. This curry is as delicious as the Summer Squash Bharta. Both these curries have different flavor profiles but they are equally delicious which you would include in your weekly menu often.
Creamy, Spicy, Vegan Zucchini Slaw is a refreshing and flavorful salad and a great way for everyone to enjoy zucchini. Similarly, Zucchini Nachos is a low carb snack for the family to feast on! This is my third post for Blogging Marathon.
I am also linking this to Sundays on Silverado, Thursday Favorite Things, and Full Plate Thursday.
Ingredients
Zucchini - 3.5 cups
Butter - 1 tbsp
For the Gravy
Butter - 1 tbsp
Onion - 1.5 cups, cubed
Tomatoes - 1.5 cups, chopped
Ginger - 1-in piece, chopped
Kashmiri red chili - 2
Cloves - 3
Elaichi - 2
Cinnamon - 1 -in piece
Bay leaf - 1
Almond flour - 6 tbsp
Water - 1/4 cup
Milk - 3/4 cup
Cream - 1/4 cup
Salt - 1.5 tsp
Chili powder - 1.5 tsp
Turmeric - 1/4 tsp
Sugar - 1/4 tsp
Cilantro - 2 tbsp, chopped, garnish
Method
Heat one tablespoon butter and add the half inch diced squash and sauté for 3-4 minutes on a medium flame. Stir once or twice and do not overcrowd the pan. Once you get nice roast marks set aside.it should be crisp tender.
Grind onions, ginger, and Kashmiri red chilies to a smooth purée.
Heat a tablespoon of butter and add cinnamon, bay leaves, cloves, cardamom, and sauté for a minute. Add the ground onion paste and cook stirring now and then till all the liquid evaporates and the raw smell of onions is completely gone.
Purée the tomatoes and add to the cooked onion, followed by salt, chili powder, turmeric, and cook for 3 minutes till it thickens a little.
Add the almond flour and cook for another 2 minutes.
Add the squash, milk, and sugar. Simmer for 3-4 minutes. Adjust salt and chili powder according to taste.
Add the cream, mix, and heat through.
Transfer to a serving bowl, garnish with cilantro.
Serve with cooked grains or rotis.
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