Potato and zucchini curry

Come down to Prairie Garden’s u-pick veggie patch to pick yourself the very freshest white potatoes and green and yellow zucchini – then head home and while the kids nap (you know, from all the running and fresh air) make this yummy and mild curry for dinner.

Amazing facts about zucchini

This vegetable is not only an antioxidant, but also, a good source of vitamin C. Apart from that, it is rich of many minerals, and can provide protection against cardiovascular disease. It is good for people who are on diet, because it contains 95% water. It also helps to control cholesterol.

It is a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Curried zucchini and potato

  • baby potatoes3-4 large potatoes
  • 5 small zucchini
  • 3 cloves garlic
  • 1 tomato
  • 1 red onion
  • ½ tsp. turmeric powder
  • salt to taste
  • 2 cups vegetable stock or water
  • ½ cup cashew nuts

Cut the potatoes into cube and half-boil them in microwave oven or in a pan. Cut the zucchinis into cubes.

Smash the garlic cloves. Cut the tomato into small pieces. Chop the onion.

Heat oil in a pan and add the smashed garlic and chopped onion. When the fine garlic aroma comes up, put in the zucchini and sauté.

Then add the boiled potato complete with the water or vegetable stock that it was par-boiled in to the fry pan. Bring it to boil.

If you need it, put in another cup of water. Add tomato, salt and turmeric powder.

When all the ingredients become soft and the water content of the curry reduces to half, take off the flame. Serve with rice. Sprinkle a few cashew nuts over the top.