I find myself procrastinating, more than I’d like to admit – especially during winter time. Getting up at dawn becomes to be a bigger challenge every morning. I can’t help getting back into my warm bed after dropping the kid of at school and if I can, I spend my days philosophizing in the sun spots throughout my house. And work is normally the last thing I want to think about…
But then, certain days the inspiration hits. This normally happens when my grumbling tummy reminds me to eat after spending too much time in the sun…
This Zucchini Curry Soup recipe was one meal I was pretty excited about. I decided I wanted something hot and spicy for lunch and all I had in the fridge, vegetable wise, was some limpy looking zucchini. Soup it had to be!
This sauce is legendary, by the way – I used it for this incredible Lamb Rogan Josh recipe a few weeks ago. You can really have it ready in about 40 minutes and it can work as a base for any curry you can think of.
I roasted the chopped zucchini with paprika, cumin and ground coriander – mashed a few the cooked veggies and smothered it in a delicious curry sauce made with spices, tinned tomatoes and Greek yogurt.
This amount of sauce makes a great curry soup and you can add your choice of roasted vegetables to it.
It can be a low carb meal if you omit the bread. Stay warm this week friends, and don’t procrastinate!! Cheers!
| Prep Time | 5 min |
| Cook Time | 40 min |
| Servings | servings |
- 350 gr zucchini chopped
- 15 ml olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- salt and black pepper to season
- 2 tablespoons cardamom pods
- 1 tablespoon coriander seeds
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 2 tablesoons butter or coconut oil for vegan version
- 2 teaspoons grated ginger
- 8 cloves garlic minced
- 4 bird eye chili finely chopped
- 2 cans chopped and peeled tomato
- 6 tablespoons plain yogurt or coconut cream for vegan version
- 1 cinnamon stick
- green salad to serve
- crusty bread to serve
Ingredients Zucchini
Curry Sauce
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- First off, arrange the chopped zucchini in an oven safe baking tray and drizzle with olive oil.
- Then sprinkle with paprika, cumin and coriander.
- Season and roast in the oven (190 degrees Celsius) until soft – takes about 20 minutes.
- In a saucepan, add the cardamom pods, coriander seeds, paprika, turmeric and ground cloves on medium heat to dry roast.
- Leave on the stove until the aromas fill your kitchen – transfer the spices to a pestle and mortar and grind until fine.
- Add the butter (or coconut oil) to the saucepan and saute the garlic, ginger and chilli.
- Add the ground up spices and mix. Add the tinned tomatoes and the yogurt (or coconut cream) and simmer for 30 minutes.
- After this time, transfer the sauce to a food processor and blend until smooth.
- I also like to use a sieve for my sauce, this just get rid of the small pieces of the spices.
- Leave to simmer for 10 minutes more.
- Add the roasted and mashed zucchini to the sauce and serve with crusty bread and a green salad.
